Go Back

Sugar coated cookies from Tuscan- Emilian Apennines.

Servings: 20


  • 350 g all purpose flour
  • 70 g castewr sugar
  • 50 ml sunflower ( or seeds) oil
  • 2 eggs
  • 1 tbsp anise seeds
  • 1/2 bag baking powder

For the glaze:

  • 40 ml water
  • 300 ml caster sugar
  • anise liquor (optional) or anise extract (optional)


  • Beat eggs and sugar until frothy.
    Add oil slowly while beating.
    Add anise seeds, mix, then add flour and baking powder sifted together.
  • Knead until you have a smooth loaf.
    Take small pinches of dough ( about 25 g, little bit less than 1 oz.) and roll them into stripes.
    They don't have to be long and thin, better short and a little chubby.
  • Close stripes in a ring shape pressing well the two ends.
    With a sharp knife cut the dough all around the ring, not a deep cut, you don't have to split the ring in two.
    Bake at 150°C/ 302°F for about 15-20 minutes.
  • Meanwhile put glaze sugar, water and liquor/aroma if you use it in a pan and bring to a boil.
    Sugar has to dissolve but don0t turn to blonde/brown.
  • When cookies are ready soak them, a couple at time, into the syrup then let them dry on a baking tray, on parchment.
  • You can store these cookies up to a month if you keep them in a dry place.