Ancini are Sardinia's version of Anise cookies.
They are a typical cookie made in the town of Ittiri in the Province of Sassari.
A classic Italian biscotti that is baked twice, dry and crunchy an ideal pairing with a Malvasia or Moscato wine rigorously Sardinia of course!
Once the mixture is baked you need to slice it up.
Depending how big you wish to make the anise cookies you can cut them up into 3 or 4 strips first.
Then slice each individual cookie into small rectangles of about 2cm wide.
Place the cookies on the baking tray on their side and re-place in the hot oven for about 10- 15 minutes or until golden in color.
Leave to cool and they are ready to serve.
If you prefer you can leave the cookies without baking twice, just a question of preferences.
The ideal baking tray for biscotti's is a narrow tray about 10 – 12 cm wide, the length is really not that important.
The reason for this is because when the cookie is baking they will tend to rise slightly more in the center.
So when you cut up your slices they will all have a nice dome shape to them.