300 g FLOUR 180 W
110 G BUTTER
5 G SUGAR
150 G CHOPPED DRIED FRUIT
50 G GRATED PARMIGIANO REGGIANO PARMESAN CHEESE
3 G BAKING POWDER
10 G SALT
In the food processor, mix the softened butter with the sugar, and then add the grated parmesan cheese and the salt.
Add the lightly beaten eggs and lastly the flour sifted with the yeast.
When everything is blended well, add the roughly chopped dried fruit.
Make some little loaves, 5 cm wide, and bake them in the oven for 15-20 minutes at 180 °C.
Once cooked, take them out of the oven, leave them to cool and then use a sharp knife to diagonally cut them into little slices.
Place the cantucci biscuits onto the oven tray a good distance from each other and toast them for another 5-7 minutes. Serve cold.