The Schiacciunta

Few ingredients for a traditional and simple dessert

The Schiacciunta is a biscuit dessert that is usually prepared in the colder months but even in the height of summer it manages to find its proper place, for example, you can crumble this wonder over ice cream prepared with a sweet, fortified wine. It is customary to place it in the center among all the diners and you don't cut it with a knife, you go down with a fist to cut it, a nice sharp blow in the center so as to break it into many pieces, big or small makes no difference.






8 people

Preparation time

1 h 30 min


In a bowl, work together the flour, sugar, lard and salt: make many crumbs using your fingertips, then add the 'egg and mix the mixture well. The end result will be a somewhat sticky dough. Grease and flour a 28-cm baking pan. Roll out the mixture with slightly damp hands so that it does not stick to your fingers and importantly, roll out to a thickness of no more than 2 cm; make small grooves on the surface with your fingertips . The cake will not grow in volume but will remain low biscuit in baking. Bake in a 170°C oven for about 50 minutes or until nice and golden. Remove from the oven and sprinkle with caster sugar, allow to cool and then remove the cake from the pan. Serve by accompanying the Schiacciunta with a sweet dessert wine.


- 200 g of 00 flour
- 100 g of sugar
- 100 g of lard
- 1 large organic egg
- Caster sugar to taste