Spelt-flour cantucci

Ingredients

450 g caster sugar
150 g brown sugar
250 g Molino Paolo Mariani base flour
750 g spelt flour
500 g almonds
7 eggs
200 g butter
100 g lard
1 sachet of baking powder for sweets
Lemon zest to taste
Orange zest to taste
1 pinch of salt
20 g Cointreau

Method

Using a fork or a stand mixer, work together the caster sugar, brown sugar, butter and lard.

Add the flour, the spelt flour, the eggs, a pinch of salt, the Cointreau, the flavourings, the sachet of baking powder and the almonds.

Shape the dough; if it turns out too stiff, add 1 egg.

Shape into logs and place them on a “LARGE BAKING TRAY 45×37 cm (Fontana)” lined with baking paper.

Brush the logs with a beaten egg and sprinkle with caster sugar.

Cooking times and method

Set the oven temperature to 190–220 °C and bake for about 15 minutes.

Remove from the oven, let cool for 5 minutes, then cut the logs diagonally to obtain the cantucci, arrange the biscuits on the trays and return them to the oven at 180 °C for about 10 minutes.

Let cool and serve.

Our cantucci are now ready to be served.