Sometimes also called finocchini, anicini are popular anise-flavored biscotti prepared in many Italian regions, but they are especially beloved in Sardegna and Liguria. First, a loaf made with eggs, flour, sugar, orange blossom water, and aniseed is baked.

After it has slightly cooled, the loaf is carefully sliced and baked again until the slices turn golden and crispy. Delicate, light, and crunchy, anicini are perfect cookies for dunking in coffee or milk, but due to digestive properties of aniseed, they are also perfect for fine pasto, served at the end of a meal.