The anicini are small, crunchy anise cookies, a delicacy that makes your mouth water with their irresistible anise aroma. These crunchy cookies, often associated with regional culinary traditions, are a true delight for those who love unique and aromatic flavors. They resemble small sugar-coated taralli and are made with just a few simple ingredients that you surely have at home. They keep well in tin boxes and are perfect for any festive occasion, but also for accompanying coffee or afternoon tea. Each bite is a sensory experience that will make you appreciate the magic of anise aromas. Get ready to discover the simple elegance of these cookies and let yourself be transported by their unique fragrance.
If you’re looking for classic cookies and pastries that can be stored for a long time, also try these:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 40 Minutes
- Portions: 100
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 42.95 (Kcal)
- Carbohydrates 6.33 (g) of which sugars 2.46 (g)
- Proteins 0.61 (g)
- Fat 1.73 (g) of which saturated 0.24 (g)of which unsaturated 0.01 (g)
- Fibers 0.13 (g)
- Sodium 0.75 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for anicini
- 4 1/3 cups all-purpose flour
- 7/8 cup extra virgin olive oil
- 7/8 cup sweet vermouth
- 1 cup sugar (+ more for the surface)
- to taste black anise (in seeds)
Tools
- Bowls
- Parchment paper
- Baking sheets
How to make anicini
To prepare anicini, quickly mix all the ingredients in a large bowl. The amount of flour is approximate: if necessary, if the dough is too sticky, add more. You should obtain a smooth and non-sticky ball. At this point, line the baking sheets with parchment paper, preheat the oven to 356°F (180°C) in static mode, and let it heat up.
Proceed to shape the cookies: take a piece of dough, form a cylinder with a diameter of about 1/4 inch, and cut it into pieces of 1.5 inches to form small taralli-like cookies.
Put some sugar on a plate and roll each individual anicino in the sugar. Place it on the parchment-lined baking sheet. Continue this way until all the dough is used up.
Bake for 15-20 minutes until they are well browned. In the oven, they will puff up a bit, and the central hole will tend to close. Let cool and store in aluminum boxes. Enjoy!
Storage of anicini
Anicini, or anise cookies, can last for months if properly stored. Generally, after 1 month, they tend to lose crunchiness, but I’m sure they won’t last that long.
FAQ (Questions and Answers)
Can I replace the vermouth?
No, it cannot be replaced with any other ingredient. It completely evaporates during baking, so proceed without worries. Children can also eat them.
Can I use butter instead of oil?
No, this is a typical traditional recipe, I do not recommend making substitutions.
Where can I find anise?
Here, it is collected in the fields, but it can easily be found for sale in herbal shops.
