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Ingredients:

1 kg flour

450g sugar

450g groundnut oil

6 eggs.

20g yeast.

Pinch of salt. Water.

Flavouring: 500ml white wine and/or 1 cup of aniseed seeds or, failing that, a glass of anisette.

Half of the flour should be combined with the other ingredients. Once a smooth and even dough has been achieved, add the remaining flour a little at a time and as much water as necessary for the resulting dough to become smooth.

Dust the worktop with flour and roll out the dough to a thickness of between 1 and 2cm.

Then cut out the dough into small rectangles, squares or diamond shapes of about 6 to 8cm in length and place in an oven at 180°C for 15 to 20 min.

Recipes may vary depending on the micro-region where they are made.

(Recipe Biscuiterie Maison Casanova- Olmi Cappella)