Sugary cookies Vernio (Tuscan biscuits with anise)

Procedure

The night before to make the sugary Vernio, soak in cold water aniseed, to rehydrate and make them soft to chew. Do not make the mistake of using dried anise seeds in the preparation of Vernio sugars, because they meet these tough seeds taste is not pleasant.

Put on the work surface in the sifted flour with baking powder, sugar, salt and anise seeds. Make a well in the center and break eggs, beat them with a fork, mix the flour gradually. When you have mixed all your eggs, add the soft butter and aniseed liqueur. Mix until obtaining a homogeneous mixture, soft and smooth. The dough must be soft and yielding, inelastic.

Preheat the oven to 180 degrees. Let the dough rest for the vernio sugars for 30 minutes, wrapped in plastic wrap, at room temperature. After the rest time of the dough, formed many cords with a diameter of about one centimeter, cut and cut small donuts, how do you see in the video. I recommend, the hole of the donut needs to be broad otherwise rising during cooking will close completely.

Zuccherini Vernio (biscotti all'anice)

Line a baking sheet with parchment paper and lay the sugar Vernio, well spaced. Bake in the oven for 15 minutes. Remove from oven and let cool zuccherini.

For the candied, put sugar, aniseed water and liqueur in a large, high-edged pan, bring to a boil and, when the mixture has reached the temperature of 121 degrees (having a thermometer is ideal) or begin to see on the surface of small bubbles, pour the sugar Vernio. Mix with a spatula until the sugar will not become whitish and you will not crystallized around the sugar.

Look on my YouTube channel the VIDEO RECIPE Step by step the sugar of Vernio to understand how candirli, since it is the most complex part of the preparation.

If you were to double the dose of dough, remember to never more than candy sugar 20-25 Vernio together, because otherwise the sugar will be distributed properly and you risk breaking the cookies. Pour sugar on a baking sheet and let cool completely. You can save the sugar for about 10 days: hermetically closed in a tin or a jar will be retained perfectly and will last for a long time. Bon appétit!