These aniseed biscuits are fresh and refined, buttery shortbread biscuits in which the characteristic fragrance of the oven is combined with the balsamic yet delicate aromaticity of the anise plant. Tasting them brings to mind the clarity of white: a snowy flavour that slowly warms but still gives us a cooling sensation.

They are light and crumbly shortbread biscuits, perfect for the end of a meal to be brought to the table with coffee; if, on the other hand, you prefer to offer them as a snack, they go wonderfully with tea and herbal teas. Their freshness also makes them excellent with yoghurt or ice cream. They satisfy immediately, but without stewing.

Anise has always been used in cooking for its taste and digestive properties: the list of liqueurs that include it as an ingredient is very long (absinthe, ouzo, pastis, sambuca, etc.) as well as in confectionery. We know as 'aniseed' several plants that at a botanical level are not actually related, however it has become common usage to use the same name because they share the aroma which is almost identical. In Genoa there are similar aniseed biscuits called 'anicini' to testify to the typicality of this flavour.