Mountain sugars

Ingredients:

for the dough 

• 4 eggs
• 500 g 00 flour
• 50 g sugar
• 120 g peanut oil
• 60 g anise liqueur
• 2 tablespoons anise seeds
• 1 sachet baking powder

for the icing 

• 300 g sugar
• 70 g water
• 90 g anise liqueur

Preparation:

1. combine the eggs with the liqueur and oil in a bowl
2. beat with a fork to mix well
3. on a pastry board, make a well with the flour, add the baking powder, anise seeds, sugar, and the freshly prepared mixture in the center
4. knead everything until you get a consistency that is not too soft
5. let the dough rest for 5/6 hours
6. then, with the rested dough, form rolls of about 10 cm,close them into a ring and cut all around the outer side with scissors
7. bake in a preheated oven at 180° for 13/15 minutes
8. in the meantime, put the sugar with water and anise liqueur in a wide, shallow pot, bring to a boil over medium heat until, when inserting a wooden spoon and lifting it, it forms a thread (the syrup temperature should be 116°)
9. then dip the "zuccherini" (anise cookies) into the syrup with the heat on low and stir gently until they turn white, forming the icing.

Tips:

• the "zuccherini montanari" can be stored outside the refrigerator, in a cool and dry place, in a tin box or food bags, for about ten days
• it is not recommended to freeze them
• enjoy them with hot tea or hot chocolate, or choose one of the smaller sizes to accompany coffee
• use them as place cards for a baptism, Communion, Confirmation, or wedding party

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