Anicini
Description
Anicini are fragrant and delicious cookies made with anise seeds and anise liqueur, typical of Sardinia.
These cookies, soft or crunchy depending on whether you toast them or not, are perfect to enjoy at the end of a meal or for a sweet afternoon break.
If you have a sweet tooth and can’t resist the aroma and flavor of anicini, try making them at home following this recipe.
Ingredients
to recalculate the ingredient amounts
For the anicini
- 00 Flour 200 g
- Medium eggs 2
- Sugar 125 g
- Arborea butter 37 g
- Anise liqueur 25 ml
- Lemon zest 2 g
- Anise seeds 15 g
- Baking powder 8 g
For the icing
- Sugar q.b.
Instructions
- 1 To prepare the anicini, break the eggs into a bowl, add the sugar, and beat with an electric whisk until the mixture is light and frothy. Add the anise seeds, grated lemon zest, and anise liqueur.
- 2 Sift the flour and baking powder, then gradually fold them into the mixture gently from bottom to top. Finally, add the melted butter slowly, being careful not to deflate the batter.
- 3 Line a rectangular baking tray with parchment paper and pour in the mixture, spreading it evenly with a spoon. Sprinkle sugar on top, then bake in a preheated oven at 180°C for about 30 minutes.
- 4 Once baked, let the base cool, then cut it into slices about 2 cm wide. At this point, you can decide whether to enjoy the cookies soft or toasting them a few more minutes for their characteristic crunch.
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