It is impossible to think about Tuscan sweets and not having Cantucci into the picture. At the Albergo Cantrale in Chiusi Cantucci were baked daily. To reinterpret nonna Lina's recipes avoiding the use of animal ingredients was not an easy task, it took me years and countless attempts.
Nonna Lina's Cantucci distinctive feature was the use of lemo instead of vanilla to flavor the cookies, the same aroma that you will find in my Cantucci
wheat flour, pistachios 20%, sugar, high oleic sunflower oil, natural lemon aroma, sea salt, raising agent: ammonium bicarbonate, dates molasses (dates).
May contain traces of: almonds, walnuts, hazelnuts, milk, soy and eggs.