Brigidini Waffles from Artusi: A Crunchy Tuscan Treat

First mix the eggs with the powdered sugar, a pinch of salt, 1 teaspoon aniseed liqueur and the crushed star anise seeds. Add the flour, mixing it in one-half at a time. (If the dough is too sticky, add 1/2 tablespoon.) The dough should be similar to a shortcrust pastry, but a little softer.

Shape the dough into pieces the size of small walnuts. Then roll them out with a rolling pin onto a floured surface in a very thin layer.

Cook the disks obtained from the dough in a hot waffle-maker for 1-2 minutes. Alternatively, place them on a baking sheet lined with baking parchment and bake at 350°F for 5-6 minutes or until slightly golden. Brigidini waffles can last up to three weeks if stored in airtight boxes in a dry place.