Mistocchine (Typical Emilia Romagna Chestnuts Bisquits)

Ingredients:

• 7 oz chestnut flour
• 3 ½ oz white flour
• 3 ½ oz sugar
• 1 small glass of Anise Rosolio
• a pinch of salt
• warm water

On a pastry board mix the two flours, the sugar, a pinch of salt and the Anise Rosolio.

Add enough water to obtain a firm dough.

Knead the dough, form a ball and let it rest for half an hour.

                 

Roll out the dough about 5 mm thick.

Cut out round shapes with a cookie cutter or with a glass.

Preheat the oven at 350 F.

Bake for 10 minutes.

Serve the Mistocchine warm or cold.