Brigidini di Lamporecchio

Name: Brigidini di Lamporecchio
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Toscana
Ingredients: 200 g tipo 00 flour; 150 g caster sugar; 2 medium Eggs; 1.5 tbsp aniseed; 1 tbsp anise liqueur; 30 g Unsalted butter; 1 pinch Fine sea salt

Crisp, paper-thin Tuscan wafer biscuits fragrantly flavoured with aniseed, traditionally pressed on hot patterned irons until golden.

🇮🇹Italy· Tuscany

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 6
Difficulty: Medium
Calories: 195 kcal

Ingredients

0 of 7 gathered

Servings

200 g tipo 00 flour — sifted plain flour
150 g caster sugar — fine white sugar
2 medium Eggs — at room temperature
1½ tbsp aniseed — whole anise seeds (semi di anice)
1 tbsp anise liqueur — such as Sambuca or Sassolino
30 g Unsalted butter — melted and cooled
1 pinch Fine sea salt — to balance sweetness

Equipment

•Pizzelle iron or thin wafer iron
•Mixing bowl
•Whisk
•Wire cooling rack
•Small rolling pin

Nutrition

Per serving, approximate

Calories: 195 kcal
fat: 4 g
carbs: 36 g
fibre: 1 g
protein: 4 g
calories: 195 kcal

Instructions

1
Whisk the eggs, caster sugar, and salt in a bowl until pale and frothy.
2
Stir in the melted butter, whole aniseed, and anise liqueur until combined.
3
Fold in the sifted flour gradually until a soft, pliable dough forms.
4
Knead gently for two minutes, then wrap and rest for twenty minutes.
5
Divide the rested dough into small hazelnut-sized balls weighing about six grams each.
6
Heat your pizzelle or wafer iron over medium heat and lightly grease the plates.
7
Place one dough ball in the centre of each heated patterned mould.
8
Clamp the iron tightly and cook for forty to sixty seconds until pale golden.
9
Open the iron and immediately lift out the hot wafer with a thin palette knife.
10
Curve each hot wafer over a rolling pin, then transfer to a wire rack.

Chef's tips

Work rapidly to curve the wafers around a rolling pin as they turn brittle within seconds of leaving the iron. Ensure your iron is thoroughly preheated so the dough spreads evenly and crisps properly without sticking.

Ingredient substitutions

anise liqueur → 1 teaspoon pure anise extract mixed with 1 tablespoon water
aniseed → lightly crushed fennel seeds for a softer herbal note

Storage

Store completely cooled wafers in an airtight biscuit tin lined with parchment paper for up to two weeks.

Reheating

Do not microwave; refresh slightly softened wafers in a warm oven at 140°C for two minutes to restore crispness.

Common mistakes to avoid

•Rolling the dough balls too large, which produces thick and chewy wafers instead of crisp ones.
•Waiting too long to shape the wafers before they cool and become brittle.
•Overcooking on the iron until the aniseed burns and turns bitter.

Serving suggestions

Serve with a small glass of Tuscan Vin Santo after dinner.Enjoy alongside an espresso as an authentic afternoon sweet treat.Pair with vanilla gelato, using the curved wafers as edible spoons.