Aniseed biscuits

Anicini. Foto di Antonio Cossu, Laore Sardegna

Within this vast culinary heritage, *anicini* (known locally by various names such as *anichinos*, *pistoccheddus de anisu*, or *biscotos de anisu*) hold a prominent place. Unlike the more elaborate and decorative almond-paste or *sapa*-based pastries, the *anicino* is a type of sweet characterized by apparent simplicity in form and composition, relying on just a few ingredients: eggs, flour, sugar, and—as the defining element—anise seeds (or sometimes liquid extract).

To achieve their signature soft, sponge-like texture, the preparation involves vigorously beating the eggs and sugar for an extended period. This is followed by a two-stage baking process: first, the whole loaf is baked, and subsequently, the sliced pieces are returned to the oven. This process dehydrates the biscuit, giving it a crunchier texture and, above all, a long shelf life.

In terms of social and ritual function, *anicini* play an integral role in the *cumbidu*—the formal offering of food and drink to guests crossing the threshold of a home. Although they are consumed daily in modern times, they were traditionally reserved for festive occasions, owing to the once-significant cost of anise. Their extreme lightness and distinct aromatic profile make them the ideal accompaniment to the island’s typical dessert wines (such as Malvasia di Bosa, Vernaccia di Oristano, or Moscato); they are traditionally dipped into the glass during the social gatherings that follow religious celebrations or family visits.

Bibliography

U. Dessy, Sardegna: segni della cultura popolare. Quartu Sant’Elena, Alfa Editrice, 1983.
La cucina delle festività religiose. Milano, Accademia Italiana della Cucina, 2010, pp. 343-360.
Dolci in Sardegna. Storia e tradizione. Nuoro, Ilisso, 2011.
G. Marongiu, Mandigos, gustos e licanzas. Selezione di ricette della tradizione orale della Sardegna. Vol. 1, Cagliari, Agenzia LAORE, 2020.
S. Paulis, Dolci in Sardegna. Nuoro, Ilisso, 2024.

Update

10/9/2026 - 15:32