Ligurian anicini are simple and quick to make, suitable even for those who have very little time. The dough is made quickly, and a loaf pan is used for baking, which is then sliced to create our anicini.
They are without oil, butter, and yeast, what more could you want?
They can be made and then stored cool in tin boxes or plastic bags to keep them crunchy for some time.
I recommend making them yourself, perhaps to enjoy them dipped in tea for breakfast. Follow my recipe and enjoy!
If you make this or any of my other recipes from my blog, feel free to send me your photos, and I will post them on my Facebook page with your name.
Approx. 106 Kcal per anicino
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 17 anicini
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 Eggs
- 1.67 cups All-purpose flour
- 1 cup Sugar
- 1 vial of orange blossom water
- 1 tbsp Anise seeds
Preparation of Ligurian Anicini
In a high-sided bowl, beat the egg yolks with the sugar into a cream and set aside; in another bowl, beat the egg whites until stiff, then add the yolks to the beaten whites and mix well.
Add the anise seeds, the vial of orange blossom water, and finally the flour to the mixture, mixing well until a well-incorporated batter is obtained.
Take a loaf pan (if it’s silicone, there is no need to grease it, otherwise you must grease and flour it), pour in the mixture, and place it in a preheated oven at 356°F for about 30 minutes.
When baking is complete, it should still be soft; remove the loaf from the pan, let it cool for a few minutes, then slice and place the slices on the baking sheet.
Bake again for about 10 more minutes and remove from the oven.
Let cool and serve.
