Crunchy Biscuits I
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g flour
- g powdered sugar
- g sweet almonds
- g butter
- pinch aniseed
- eggs
- pinch salt
Instructions
- Knead flour, sugar, butter, aniseed and salt with four eggs (fifth in reserve) to a soft dough, then work in the almonds and pine nuts.
- Form four finger-thick loaves, glaze, and bake only partway.
- The next day slice the loaves and toast the slices lightly on both sides.