Corsican Canistrelli

Ingredients

• 500 g All-purpose flour (Sift to avoid lumps)
• 2 c. à café Baking powder (Make sure it is fresh)
• 150 g Caster sugar (Fine sugar for a light texture)
• 100 ml Dry white wine (Choose a dry wine, not a sweet wine)
• 100 ml Neutral oil (sunflower or rapeseed) (Do not use extra-virgin olive oil so as not to dominate the flavor)
• 2 c. à soupe Pastis (or other anise-flavored liqueur) (Provides the characteristic anise flavor)

Instructions

1. Mix the dry ingredients

   Pour the flour into the bowl, add the baking powder and caster sugar. Mix with fingertips until everything is homogeneous.

   Time: PT5M

2. Incorporate the liquids

   Pour the dry white wine, neutral oil and pastis into the dry mixture. Mix by hand until you obtain a supple and homogeneous dough.

   Time: PT5M

3. Lightly knead the dough

   Place the dough on a lightly floured work surface and work it with the palm of your hand for 2‑3 minutes to aerate it well.

   Time: PT5M

4. Roll out and cut the biscuits

   Flour the top and bottom of the dough, roll it out with a rolling pin to about 1 cm thickness. Cut shapes of 3.5 cm diameter with a cookie cutter or form squares/rectangles using a knife.

   Time: PT10M

5. Baking

   Place the biscuits on a sheet lined with parchment paper. Bake in a preheated oven at 180°C for about 20 minutes, until they are lightly golden. Adjust the time according to the desired firmness.

   Time: PT20M

   Temperature: 180°C

6. Cool

   Remove the sheet from the oven, transfer the biscuits to a wire cooling rack and let them cool completely before serving or storing.

   Time: PT10M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

12 g

Fat

4 g

Fiber

0,5 g