How to cook several typical desserts of Lucca

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Buccellato

• 500gr of flour
• 750gr of sugar
• 20gr of anise seed
• 15gr of brewers yeast in warm water
• 50gr of raisins

Mix the dough of flour, sugar, anise seed, yeast and raisins. Form the dough into desirable shape (pretzel, for instance), make it lift, and spread the cake's surface with whisked egg whites and sugar syrup. Bake in oven for 45 minutes at 180 degrees.

Chestnut flour cake

• 500gr of chestnut flour
• water
• olive oil
• salt
• nuts, rosemary and pignoli nuts

Prepare liquid dough of flour, water, a pinch of salt and two spoonfuls of olive oil. After placing the dough on a big greased baking sheet (the cake must be quite thin) put the fragmented nuts, the pignoli nuts and rosemary on its surface; add some olive oil and bake it in an oven for an hour at 180 degrees.

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