Brigidini Aniseed Wafers – Toscana

Rating: 3.0 / 5.00 (13 Votes)

Total time: 45 min

Servings: 30.0 (servings)



Beat eggs until creamy, add sugar and anise, continue to beat.

Add flour, salt and perhaps vanilla. The dough should be quite firm. On a preheated croissant iron (a drop of water should jump on the hot work surface), mold a tsp of batter and finish baking until the brigidino(s) are really crispy.

Note G. Meyer: Stored airtight in a tin, they keep crispy for quite a long time

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