Canistrelli

Sift flour and baking powder and mix with salt and sugar. Mix oil, pastis, eggs, wine in a baking bowl, with the anise in the baking bowl to the flour form and mix in leisurely with a spoon, finally knead everything together quickly to a slightly sticky soft dough. If it is too unstable, perhaps add a tiny bit more flour. Press this soft dough with the heels of your hands on a floured baking board to form a sheet of dough 1 cm thick, and cut into strips 2 fingers wide. Cut again diagonally into squares. You can still roll these between the heels of your hands to form zeppelins. Score the zeppelins deeply with a very sharp perhaps moistened kitchen knife, like thin rolls.

Place the squares or rolls on an oiled baking sheet, well apart, and bake for 40 minutes at level 2-3. The underside of the pastry should be golden but not too dark.

When cool, they should be firm and crisp. Keep in tins.

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