The anise donuts, properly called “Tisichelle,” originated in the early 1900s when sugar, after the birth of sugar factories, became affordable for everyone. The first Italian sugar factory was established in Lazio, in Rieti, in 1887. It is a “sweet” that accompanied travels during fairs, thanks to the long preservation periods allowed by its preparation. The anise donuts made with the Roman gentle hazelnut are one of the most widespread and representative typical products of the Tuscia Viterbese, which bases much of its agricultural activity precisely on the cultivation of hazelnuts, more commonly called “nocchie.” The recipe varies from town to town throughout the province of Viterbo, but the main ingredients always remain the same: white wine, oil, and hazelnuts, all typical products of the area. In fact, with these ingredients, you can also find Morette, cocoa and hazelnut cookies, or Tozzetti with hazelnuts. The recipe I propose is my family’s.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 cup extra virgin olive oil
- 1 cup white wine
- 1 cup hazelnuts (chopped into granules)
- 1 cup sugar
- 1 tbsp black anise
- as needed flour
- as needed sugar
Tools
- 1 Bowl
- 1 Baking sheet
- 1 Whisk
Steps
In a large bowl, pour the oil, wine, sugar, hazelnuts, and anise.
Mix with a whisk and add enough flour until you get a soft dough that doesn’t stick to your hands, similar to shortcrust pastry.
Divide into pieces and make strips like those for gnocchi.Cut to the preferred size and form a donut, then roll in sugar.
Place on a baking sheet with the sugar facing up.
Bake for 15 minutes at 375°F in a preheated static oven.
Remove from oven and let cool completely before packing.
Tips
They keep for about 1 month in an airtight jar or sealed bag.
Alternatively, they can be frozen.
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