-
1
Lightly crush the anise seeds in a mortar until the hulls crack and the anethole oil is visibly released — the seeds should be bruised, not ground to powder. Combine flour, caster sugar, and crushed anise seeds (and lemon zest, if using) in a large bowl. Add the oil and the white wine. Mix until a cohesive, non-sticky dough forms. It will be firm and slightly rough in texture. Wrap and rest at room temperature for 30 minutes — the dough is ready when it rolls without cracking at the edges.
-
2
Heat the oven to 180 °C. On a lightly floured surface, roll the dough to a thickness of approximately 1 cm. Cut into rectangles or rounds of about 5–6 cm. Transfer to a parchment-lined baking sheet, spacing them slightly apart — they do not spread significantly.
-
3
This is where the dish lives or dies: bake at 180 °C for 25–30 minutes until the surface is completely dry and pale golden with no sheen. Any residual moisture or softness at this stage will persist on cooling and produce an incorrect texture. Lift one biscuit and tap it firmly on the counter — it must return a solid, hard knock, not a dull thud. The surface must show no oil pooling and no browning beyond pale gold.
-
4
Transfer to a wire rack immediately and allow to cool completely without covering. As they cool, the canistrelli harden further and the crumb sets to its final dry, crumbly state. When bitten, they should shatter cleanly. Store in an airtight container; they keep for up to three weeks.