Cantucci with almonds and pistachios grain


Kg 1 flour 00
Gr 200 butter
Gr 100 lard
8 eggs
Gr 700 granulated sugar
1 vanillin sachet
1 baking powder sachet
Gr 200 almond grain
Gr 200 pistachio grain
1 pinch of salt
q.b. grated lemon rind


Whip the butter and lard with the sugar in the planetary mixer with the leaf. Add flour, lemon rind, eggs, salt, flavorings and almond and pistachio grains. Form the dough. Let it rest for 2 hours in the fridge. Form cylinders of about 1 cm wide, sprinkle with granulated sugar and bake in the Fontana oven at 250 ° C for about 15 minutes. Remove from the oven and cut the loaves obliquely with a carver.Place the biscuits in the pan and dry in the Fontana oven at 250 ° C for about 5 minutes.

400° / 420°
20 min.
300° / 320°
15 min.