Baxin of Albenga

Let the butter soften, then work it into the flour until you obtain a smooth dough free of large lumps. Work the dough with your hands, distributing the fat evenly into the flour: the dough should be compact, soft, and easily moldable, with no visible dry patches.

Combine the sugar, the heaped spoonful of aniseed and the aniseed liqueur, or the grappaKnead the dough until the ingredients are evenly distributed and the aniseed aroma is evident. Make sure the consistency remains firm enough to roll without dripping or crumbling.

Transfer the dough to a work surface and shape it into rolls, shaping them with your hands along the lines of gnocchi. Maintain a uniform thickness so that all the pieces cook evenly. The dough is ready for cutting when the cylinders are smooth and compact.

Cut the rolls with a knife, obtaining walnut-sized pieces. Try to keep them similar in size; too many portions will take different cooking times. Arrange the bites temporarily on the counter, without squashing them, to preserve their rounded shape.

Butter and flour a baking pan, then arrange the pieces leaving some space between them. The space is necessary because the sweets tend to grow during cooking and should not join together. The surface of the baking pan It should be coated evenly, without any visible excess flour.

Bake in preheated oven Bake at 200°C (392°F) for about twenty minutes. Check the surface toward the end of cooking: the baxin should be firm and slightly browned, maintaining a compact shape. Avoid overcooking them unnecessarily to maintain a pleasant consistency.

Remove the baxin from the oven and let them rest briefly, then serve them warm. At this stage, the aniseed aroma is clearly noticeable and the consistency is ideal for tasting. Serve them without waiting for them to cool completely, as indicated in the recipe.