CookEat Recipe
Brigidini Anise Wafers
Very thin crisp Tuscan anise wafers made from a firm egg-and-sugar dough pressed in a flat wafer iron.
Method
Steps
Step 1
Gather the ingredients: 2 eggs; 120 g caster sugar; 10 g anise seeds; A pinch of salt; Plain flour as needed to form a fairly firm dough, starting with about 180 g and allowing up to roughly 230 g according to egg size.
Step 2
Beat the eggs with the caster sugar, anise seeds and salt until combined. Add flour gradually, starting with about 180 g, then knead briefly on a lightly floured surface. Add only enough further flour to make a fairly firm smooth dough that can be rolled into small balls; do not turn it into a pouring batter.
Step 3
Heat a well-seasoned or non-stick flat wafer iron according to its instructions. Use a thin-wafer iron rather than a deep-pocket waffle maker. Shape the dough into small walnut-sized balls, approximately 12–14 g each, for roughly 30–35 wafers depending on the flour and iron.
Step 4
Place one ball, or a few well separated balls if the iron has room, on the hot plate and close firmly to flatten them very thinly. With a stovetop iron, heat both sides in turn. Cook until golden and crisp, checking from about 30–60 seconds and adjusting for the iron rather than scorching them.
Step 5
Lift out carefully with a suitable thin heatproof utensil and let cool flat on a rack. Repeat with the remaining dough. Serve as thin flat wafers with slightly irregular edges; do not roll them into the tubes used for cialdoni. Store completely cooled wafers in a dry airtight container.
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