Aniseed biscuits are crunchy and fragrant sweets that resemble, as shape and texture, the classic Tuscan biscuits called cantucci. These biscuits are really easy and quick to prepare: they are made with few quality ingredients and need to be baked twice. The dough is flavored with anise seeds which will give an intense and unique aroma to these delicious biscuits. They are typical of many Italian regions, such as Liguria, Tuscany, Piedmont and Sicily, and are traditionally served at the end of a meal, together with a glass of sweet wine. However, you could also enjoy them as a snack together with a hot herbal tea. So let’s find out how to prepare some perfect aniseed biscuits by following our recipe step by step.
Sift the flour with the instant yeast and fine salt into a bowl (1).
Add the granulated sugar (2).
Break the eggs and add them to the powders (2).
Pour in the extra virgin olive oil (3) and knead well by hand.
Flavor with the anise seeds (4) and incorporate them well.
Form a smooth and rather compact dough (5), wrap it in a sheet of cling film and let it rest in the refrigerator for at least 1 hour.
Divide the dough into three equal parts and give each one a loaf shape (6).
Transfer the three loaves to a baking tray, lined with a sheet of parchment paper, and bake at 160 degrees C for 20 minutes. Then take them out of the oven, let them cool for a few seconds and then cut them diagonally with a knife (7); put them back in the pan, with the central part facing upwards, and continue baking for another 10 minutes.
When the aniseed biscuits are slightly golden, take them out of the oven, sprinkle them with a little powdered sugar and serve (8).
Aniseed biscuits can be stored in an airtight container or in a tin box for about 4-5 days,so they'll be still fragrant.