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HAPPY COOKING IN UMBRIA
Tozzetti all'Anice

4 egg yolk
200 gr sugar
200 gr flour
4 whipped egg white
fennel or anice seeds

Mix the yolks with sugar, when you get a white cream, add the flour.
Then the whipped egg white, very slowly.

Add the seeds, place on a baking pot and bake low temperature for about 1 hour.

Cool them down, then cut the cake in small pieces (reptangular) and bake them again until they get a golden crust.

​Very good if dipped in dessert wines or tea.

Location

What Our Friends Say

"Dear Daniela,
The group wanted to express our thanks to you and Michele for the "wonderful birthday experience"you provided for us. The meal was excellent and we so enjoyed visiting with you about the preparation and appreciated all your hints.
​"

Be in Touch 

  • Home
  • Home Chef
  • Cooking Classes
  • Online Cooking Lessons
  • Food & Wine Tours
  • Weddings & Events
  • About Us
  • Umbrian Recipes
    • Ragu di Carne
    • Pasta & Fagioli
    • Lentils
    • Chickpeas
    • Eel with tomato sauce
    • Charlotte di Ricotta
    • Tozzetti all'Anice
    • Tozzetti alle Mandorle
    • Biscotti al Vino della Valnerina
    • Pasta Frolla
    • Christmas Cookies
  • Contacts