Cantuccini con Granella di Mandorle e Pistacchi

1 kg flour 00

200 g butter flakes

100 g lard

8 eggs

700 g granulated sugar

1 vanilla sugar

1 pack. Baking powder

200 g chopped almonds

200 g chopped pistachios

1 pinch of salt

1 pinch of grated lemon peel

Beat the butter and lard with the sugar in the dough mixer. Add flour, lemon zest, eggs, salt, flavorings and chopped almonds and pistachios. Shape the dough and let it rest in the refrigerator for 2 hours. Form cylinders about 1 cm wide, sprinkle with granulated sugar and bake in the Fontana oven at 250° C for about 15 minutes. Remove from oven and cut the loaves diagonally with a large knife. Place the cookies in the pan and dry in the Fontana oven at 250° C for about 5 minutes.