Schiacciunta
The crisp lard sweet of the mountain villages

A low, biscuit-like sweet made with lard, flour, sugar and egg, rolled out no thicker than 2 cm: it does not rise in the oven, it crisps. The surface carries the dimples pressed in with the fingers and a dusting of granulated sugar that makes it crunchy. It was baked in the wood-fired ovens of the villages together with the weekly bread. Tradition has it brought whole to the table and broken with a punch in the middle, never cut with a knife. Specialty of the festivities of Marciana and Poggio. Paired with Moscato and Aleatico passito.

Ingredients

• Plain flour 200 g
• Sugar 100 g
• Lard 100 g
• Large egg 1
• A pinch of salt
• Granulated sugar for the top

Method

1. Rub flour, sugar, lard and a pinch of salt together until you have crumbs.
2. Add the egg and work it just enough to bring the dough together.
3. Spread it in a tin with damp hands, no thicker than 2 cm: it will not rise in the oven, it will crisp.
4. Mark the surface with small dimples pressed in with your fingers.
5. Bake at 170° for about 50 minutes until golden and dust with granulated sugar straight away. It is brought whole to the table and broken with a punch in the middle, never with a knife.