The Mid-August Biscuit is a typical Tuscan dessert, even if it’s in the shape of a ring, and it’s customary to make it specifically for August 15th.
These are ring-shaped cakes often taken to the beach to celebrate this holiday day, they have an intense flavor of anise and wine… I don’t know if you’re a fan of anise, but I love it.
In ancient times, it was a dessert prepared for the snack of farmers who were busy threshing during those days, and now it can be found on the tables of many areas in Tuscany on Ferragosto.
Although it is called a biscuit, it is a ring similar to those prepared in Abruzzo for San Biagio, they are soft and very fragrant.
I have fallen in love with this typical recipe, so I recommend you prepare and try it too.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Approx. 1450 kcal for each ring
- Difficulty: Easy
- Cost: Affordable
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: 2 rings
- Cooking methods: Electric Oven
- Cuisine: Italian Regional
- Region: Tuscany
Ingredients to Make the Mid-August Biscuit
- 4 eggs (small)
- 1/2 cup sugar
- 0.5 oz fresh yeast
- 1/4 cup extra virgin olive oil
- 1.7 oz red aleatico wine
- 4 cups all-purpose flour
- 2 tsp anise seeds (generous)
- 1 egg yolk
Preparation of the Mid-August Biscuit
In a bowl, beat the eggs, add the fresh yeast and let it dissolve, add the oil and some flour, mix well, then add the sugar, anise, and wine, and mix everything together.
Finally, add the remaining flour from the 4 cups, work the dough well until you get a well-mixed dough.
Leave the dough in the bowl (preferably large) and let it rise until it doubles, at least 2-3 hours.
Once risen, pour the dough onto a work surface, divide it into two parts, and form 2 rings.
Transfer the rings to two separate baking sheets and let them rise covered again until doubled.
Once risen, preheat the oven to 350°F, brush the surface of our biscuit with an egg yolk and a little water solution, and bake in a hot oven for about 45 minutes.
If during cooking, the surface of the cake becomes too colored, cover with a sheet of aluminum foil.
