This typical biscuit recipe is very popular all around the Italian regions albeit with slightly different ingredients such as wine or chocolate. Deliciously unforgettable!

In Le Marche this version with aniseed originates from Mount Sibillini and it uses the local aniseed liqueur called Mistrà.

ingredients

1 kg flour, 10 whisked eggs, 350gr. sugar, 120ml. olive oil, 60gr. aniseed, a drop or two of aniseed liqueur such as ‘Mistrà’ from Le Marche.

making it

Mix the eggs, sugar, aniseed, liqueur and oil with the flour. Knead well it until you have a soft, consistent pastry. Then make many small rings shaped cakes. Next put the rings in a baking tray, already well greased, and let them cook for about 15 min at 220°c.