Aniseed biscuits

Aniseed biscuits

Cavallucci

By
From
Tuscany
Makes
24 biscuits
Photographer
Helen Cathcart

These biscuits are deliciously delicate (see opposite, top right). Vary the spices as you wish – the darker the spices, the darker the biscuit.

Ingredients

Quantity Ingredient
150g caster sugar
150ml water
75g runny honey
250g ‘00’ or gluten-free flour, plus extra for dusting
1 heaped teaspoon bicarbonate of soda
50g candied fruit, finely diced
75g walnuts, finely chopped
1 orange, finely grated zested
1 heaped teaspoon aniseed or ground star anise
10g mixture of ground coriander, cinnamon, cloves, nutmeg, (to taste)

Method

  1. Preheat the oven to 160°C and line 2 baking trays with baking parchment. Put the sugar, water and honey in a saucepan over a high heat until it reaches a gentle boil and the sugar has dissolved.
  2. Put the rest of the ingredients in a mixing bowl and pour the hot sugar syrup into it, taking care not to splash yourself. Stir until it forms a dough. Tip the dough out onto a floured work surface, divide it in half and make 2 long sausages measuring approximately 3 cm wide. Cut each sausage into 12 equal-sized pieces. Roll each piece into a ball the size of a walnut and coat it in flour. Place the balls onto the lined baking trays, spaced about 5 cm apart. Bake for 10 minutes or until the tops crack and they become golden brown. Remove from the oven and allow to cool on a wire rack. Eat straight away or store in airtight container for up to 3 days.
Tags:
Italy
Italian
Caldesi
Tuscany
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