Canistrelli (Corsican Anise & White Wine Biscuits)

Ingredients

• unspecified (approximately 500 g) grams All‑purpose flour (Measure by weight for best results)
• unspecified (about 1 tsp) teaspoon Salt
• unspecified (about 1 tsp) teaspoon Baking powder (levure chimique)
• unspecified (about 150 g) grams Granulated sugar (Part of dough; extra crystal sugar for coating)
• unspecified (about 2 tsp) teaspoon Green anise seeds (Provides characteristic licorice flavor)
• unspecified (about 50 ml) ml Sunflower (or rapeseed) oil
• unspecified (about 50 ml) ml Olive oil (Adds flavor; use extra‑virgin for best taste)
• unspecified (about 60 ml) ml Dry white wine (Adds subtle acidity; flavor is faint after baking)
• unspecified (about 2 tbsp) tablespoon Pastis (or anise liqueur) (Gives authentic Corsican aroma; optional if unavailable)
• unspecified (enough to toss biscuits) grams Crystal (coarse) sugar for coating (Ensures a sparkling surface)

Instructions

1. Combine dry ingredients

   In a large mixing bowl, add the flour, salt, baking powder, granulated sugar and green anise seeds. Whisk together until evenly mixed.

   Time: PT5M

2. Create a well and add liquids

   Make a well in the centre of the dry mixture. Pour in the sunflower (or rapeseed) oil, olive oil, white wine and pastis.

   Time: PT2M

3. Mix and knead the dough

   Using the whisk, stir from the centre outward until the dough starts to come together. When it becomes too thick for the whisk, finish kneading by hand until a smooth ball forms that releases from the bowl walls.

   Time: PT5M

4. Flatten the dough ball

   Turn the dough onto a clean work surface and press it with the palm of your hand to flatten it slightly, then shape it into a smooth round ball.

   Time: PT2M

5. Roll the dough

   Using a rolling pin, roll the dough to about 1 cm (½ inch) thickness on a lightly floured surface.

   Time: PT5M

6. Cut strips and diamonds

   With a sharp knife, cut the rolled sheet into strips roughly 2 cm (¾ inch) wide. Then cut each strip into small diamond shapes about 2 cm on each side.

   Time: PT10M

7. Coat with crystal sugar

   Place the crystal sugar in a shallow bowl and gently toss each diamond so that all sides are lightly covered.

   Time: PT5M

8. Arrange on baking sheets

   Lay the coated biscuits on one or two baking sheets, leaving a small gap between each piece.

   Time: PT2M

9. Preheat the oven

   Preheat a fan‑assisted oven to 180 °C (350 °F).

   Time: PT10M

   Temperature: 180°C

10. Bake the biscuits

    Place the trays in the centre of the oven and bake for about 30 minutes. The biscuits should stay very pale; they must not turn brown.

    Time: PT30M

    Temperature: 180°C

11. Cool completely

    Remove the trays and let the biscuits cool on the sheet until completely room‑temperature before transferring to a storage container.

    Time: PT15M

Nutrition Facts

Calories

45

Protein

0.6 g

Carbohydrates

7 g

Fat

2 g

Fiber

0.2 g

Ingredient Substitutions

• Instead of All‑purpose flour: Bread flour, Whole‑wheat flour (will change texture)
• Instead of Salt: Sea salt
• Instead of Baking powder (levure chimique): Baking soda + cream of tartar
• Instead of Granulated sugar: Coconut sugar, Caster sugar
• Instead of Green anise seeds: Anise extract (1 ml)
• Instead of Sunflower (or rapeseed) oil: Canola oil, Vegetable oil
• Instead of Olive oil: Light olive oil
• Instead of Dry white wine: Apple juice (for non‑alcoholic version)
• Instead of Pastis (or anise liqueur): Anise extract (1 tsp)
• Instead of Crystal (coarse) sugar for coating: Granulated sugar

Equipment Needed

• Large mixing bowl
• Whisk (Marise)
• Rolling pin
• Sharp kitchen knife
• Cutting board
• Baking sheet(s)
• Parchment paper (optional) (optional)
• Oven

Critical Steps — Do Not Skip

• Knead the dough until it forms a smooth ball that releases from the bowl – this ensures the right texture.
• Do not let the biscuits brown; bake at 180 °C and watch them closely.
• Coat each biscuit evenly with crystal sugar before baking for the signature sparkle.

Chef Tips from the Video

• Use a light dusting of flour on the rolling pin to prevent sticking.
• For a more intense anise flavor, toast the anise seeds briefly before adding them.
• If you prefer a softer texture, reduce the rolling thickness to 0.8 cm.

Troubleshooting

Storage

Refrigerator: Not necessary; store at room temperature.

Freezer: Can be frozen in an airtight bag for up to 3 months.

Room temperature: Keep in a sealed airtight container away from humidity for up to 1 month.

Make-Ahead Tips

• Bake the biscuits a day ahead; they keep well sealed.
• Prepare the dough, shape and freeze the raw biscuits; bake directly from frozen, adding 5 minutes to the baking time.