Crispy wafers, which are called brigidini in honor of the nuns of Santa Brigida who would have invented them. Artusi defines them as follows: "It is a dessert or rather a special toy for Tuscany where it is found at all fairs and country celebrations and you can see it cooking in public in waffle shapes"
Ingredients
Jumbled up eggs with icing sugar, a pinch of salt, 1 teaspoon of liqueur and crushed anise seeds. Add the flour, mixing it half at a time (if the dough is too sticky, add 1/2 tablespoon). Eventually you will get a dough similar to a shortcrust pastry, but a little softer.
mold it in small nuts; roll them out with a rolling pin on a floured surface, in a very thin layer.
Bake the dough discs in the hot wafer for 1-2 minutes. Alternatively, place them on a plate covered with parchment paper and bake them at 180 ° C for 5-6 minutes, until they are lightly browned. The brigidini, closed in airtight boxes and stored in a dry environment, last up to three weeks.
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