About this recipe
This take on the classic twice-baked cantuccini blends roasted notes of almonds and pistachios with vanilla and lemon zest. The method is straightforward: the dough is chilled, prebaked in the oven, sliced and then dried to finish.
Ingredients
- 1 kg Tipo 00 flour
- 200 g cold butter (in flakes)
- 100 g lard
- 8 eggs
- 700 g granulated sugar
- 1 packet vanilla sugar
- 1 packet baking powder
- 200 g chopped almonds
- 200 g chopped pistachios
- 1 pinch salt
- 1 pinch finely grated lemon zest
Preparation
Mix dough and chill
- Beat the butter and lard with the granulated sugar in a dough mixer or stand mixer until creamy.
- Add the eggs gradually and mix in.
- Briefly work in the flour, baking powder, salt, vanilla sugar and lemon zest. Fold in the chopped almonds and pistachios. Mix only until a homogeneous dough forms.
- Shape the dough into a flat disc, cover and chill in the fridge for about 2 hours.
Shaping and baking in a pizza oven
- Thoroughly preheat the pizza oven (e.g. Fontana). Prepare a baking surface or tray.
- Shape narrow cylinders (approx. 1 cm wide) from the dough, sprinkle with a little granulated sugar and place on the surface.
- Prebake at about 250 °C for around 15 minutes, until the dough strands take on a light colour.
- Remove and, while still warm, cut the strands diagonally into slices with a large knife.
- Return the slices to the tray and dry them in the oven at about 250 °C for a further approx. 5 minutes. Watch closely and remove when they reach the desired colour.
Notes for the home oven
The method also works in a home oven. Temperature control and baking times vary by appliance. Start with a lower heat than you would use in a pizza oven, extend the baking time if necessary and monitor browning and drying.
Tips for reliable results
- Dough technique: A mixer makes it easier to evenly combine the fat, sugar and eggs.
- Baking surface: Using a preheated baking tray or baking stone gives more even shape and browning.
- Slicing: Warm dough logs are easier to cut cleanly on the diagonal.
- Storage: Let cool completely and store dry in a tightly sealed tin.
