Recipe: Cantucci

Recipe: Cantucci

We have a new recipe from Fontana for you: Cantucci with spelt flour.


The Fontana Piero in its sweetest version: spelt cantucci, a crispy and tasty dish to end an evening in the best way!


450 g powdered sugar
 150 g brown sugar 
 250 g basic flour Molino Paolo Mariani 
750 g Prometeo flour 
 500 g almonds 
 7 eggs 
 200 g butter 
 100 g lard 
1 sachet baking powder
lemon peel 
orange peel 
1 pinch of salt 
20 g Cointreau


Put powdered sugar, brown sugar, butter and lard in mixer and knead. Add flour, spelt flour, eggs, a pinch of salt, Cointreau, flavorings, packet of baking powder and almonds. Shape the dough, if it is too stiff add 1 egg, remove from the mixer and place on the work surface.

Form bigoli and place them on a 45×37 cm "FOOD PAN (Fountain)" lined with baking paper. Brush the bigoli with beaten egg and sprinkle with powdered sugar.

Set the oven temperature to 190 °C and bake for about 15 minutes. Remove from the oven, let cool for 5 minutes, cut the bigoli diagonally to make cantucci, place the cookies in the trays and bake in the oven at 180 °C for about 10 minutes. Let cool and serve. 

Our cantucci are now ready to serve.

Related products

Fontana baking tray
immediately available

Variants from €49.00*
Fontana Forni Everyday Piero
1-2 pizzas berginners best suited for:
4 of 5 stars


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