recipe-fregolotta-cantucci

Recipe Fregolotta and cantucci

October 03, 2020

With the FREGOLOTTA & CANTUCCI flour from Cuore di macina it will be very easy to make both the Treviso dessert and the Tuscan biscuits. Here are the ingredients and procedure 

RECIPE FOR FREGOLOTTA: 

Fregolotta flour 500 g.

Butter 100 g.

Eggs n ° 1

Mix the ingredients, let the dough rest for 30 min. Spread coarsely on a greased baking sheet and bake for 30 min. at 170/180 ° C. Leave to cool in the oven for better crunchiness. 

RECIPE FOR CANTUCCI:

Fregolotta flour 500 g.

Eggs n ° 2

Mix the ingredients, let the dough rest for at least 30 minutes and form the loaves of about 3cm in diameter. Bake at 180 ° C for about 20 min. Cut the loaves into slices and put the cookies back in the oven at 120 degrees for 30 min. Leave to cool in the oven for better crunchiness. 

 

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