- 700g (1 ½ lb) all-purpose flour
- 600kg (1 ¼ lb) sugar
- 1 pinch anice seeds
- water to taste
Work together the flour, sugar and aniseed with a little water until you have a smooth, uniform dough 2,5cm 1 inch balls and allow them to dry for 2 days. Place the balls into small round molds.
Bake the cookies in a 180°C (350°F) oven for about 30 minutes, or until golden brown.
The heat melts the sugar that fills the spaces between the round molds, taking a nice golden color, while the remaining part inside the circles retains the color white. Remove the anisette cookies from the oven and serve hot.
These Le Marche typical sweets get very hard when cold, so, reheat them before serving.