These savoury little biscuits are extremely popular here – in fact, I know Corsicans on the mainland who have them sent over to them. In other words, once you start eating them, you’re ‘hooked’ !

Very easy to make, I think you’ll enjoy indulging from time to time.
Bon appetitu !                                                                             Finucchjetti Corsica Guide
Serves 4


250g flour
100g water
1 tsp salt
1 packet of yeast (9g)
1 handful of anise seeds
Mix all the ingredients together, forming a dough, knead for a few minutes. Add a little flour, to avoid stickiness. Once the dough is well shaped, make small tubes of around 1cm in diameter, and 20cm in length. Place the finucchjetti flat on a baking tray for the time being. Preheat oven at 250°, and bring a large saucepan of salted water to the boil. Poach them, in small quantities so as they do not stick together, and remove as soon as they come to the surface. Allow to dry during the process. put into oven and cook until golden.
Source: Corsica Guide ©

Leave a reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site uses Akismet to reduce spam. Learn how your comment data is processed.