San Martino Biscuits
The biscuits of San Martino are flavoured with anise seeds and cinnamon and very hard to chew. In fact, they are often eaten with a sweet wine. Muscat, for example, is perfect for dipping the biscuits at the end of lunch. Over time, a variation on the classic, hard biscuits came about. Sanmartinelli are a smaller and softer version that are usually filled with ricotta cream with Baroque style decorations.
Ricetta of Biscotti di San Martino (San Martino Biscuits)
- 1 k of flour
- 50 g of yeast
- 300 g of granulated sugar
- 200 g of lard
- 30 g of anise seeds
- a pinch of cinnamon (berries, if available)
- 40 g of butter
- salt to taste
Dissolve the yeast in a little warm water.
Sift the flour and add it to the dissolved yeast mixture. Work the flour with a wooden spoon and begin to knead, gradually adding the sugar, lard, anise seeds, cinnamon and water until the dough is soft and elastic.
The dough is ready when the first bubbles start appearing.
Begin shaping the dough with your hands into 10-centimeter long rolled strips.
Afterwards, roll these into small spiral rounds.
Place on a greased baking sheet and let rise in a warm area for a few hours. Bake in a preheated oven at 200° C for about 10 minutes.
Lower the temperature to 160° C and continue baking for another 30 minutes.
When the biscuits are done, turn off the oven and let rest for a few hours in the oven, only in this way will they obtain their typical crumbly texture and crunchiness.