Anise biscuits
Biscotti all’anice
This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
250 g white flour
175 g sugar
50 g margarine softened
15 g (about 2 tablespoons) of anise
hot water
icing sugar
Mix flour with sugar and anise, then add the margarine and stir vigorously with a wooden spoon, when margarine granules are evenly distributed throughout the mixture, add 3 or 4 tablespoons of water (no more) stir the mixture, then pour it on the work surface and knead with your hands until the margarine has completely dissolved and you've got a good ball.
Now roll out the end with a rolling pin to a thickness of about 0.5 cm (once cooled become rather hard ...), cut into small squares, dab the corners with your fingers so that you burn, then arrange on a baking sheet covered with baking paper and bake at 150° C until they have just begun to brown.
Just removed from the oven, sprinkle with icing sugar using a colander. And then ... enjoy!
Ricetta tratta da: Le erbe nostre amiche - Volume II - Vivere con le erbe - Edizione Ferni, Ginevra 1976, testo di Daniele Manta e Diego Semolli
(Thanks to Adele per la segnalazione)
