Portions: about 20 anicini – Difficulty: medium
INGREDIENTS
- 500 grams of stone-ground Gentil Rosso flour, type 2
- 250 grams of sugar or isomalt (the isomalt sweetens slightly less)
- 170 ml of cold-pressed EVO or sunflower oil
- 3 eggs
- 1 packet of baking powder for cakes
- 30 gr of anise seeds
METHOD
- Mix the flour with the eggs and the oil
- Add all the other ingredients and mix with your hands at the end
- A firm but soft paste is obtained
- Spread the mixture on the baking sheet, dividing it into two flat salamis well apart from each other
- Brush the two salamis with egg yolk
- Bake in a preheated oven at 150-180 ° C for at least 30 minutes
- When they are still soft, cut them into narrow and long pieces, spacing them out and putting them back in the oven
- Cook until crispy biscuits are obtained
