September

During the "Perdono" festival, in the streets of our village there are a lot of stalls with cakes and goods, it’s the fair. We, the children, are very happy and when we go around the streets the smell of the croccante (almond brittle) and of Brigidini (aniseed biscuits) makes our mouth water.

Brigidini - Aniseed biscuits

Ingredients
120 gr. sugar
2 eggs
1 cup of white flour
1 table spoon of aniseed seeds
salt



 

Put the eggs in a bowl, add the sugar a pinch of salt and the pounded aniseed seeds.
Mix everything with a wooden ladle and add enough flour to obtain a quite dense dough, it has to be soft and smooth.
Make some little balls, big like a walnut, put them in the hot “stiacciatrice” (the special ironic tool for wafer) and let them cooked on the fire, turning them in the both sides from time to time.

Croccante - Almond brittle

 

Ingredients

500 gr. sugar
500 gr. peeled dried fruit (almonds, walnuts, hazelnuts…)

 

Put the sugar in a pan with a little bit of water and let it melt by light fire, mixing continuously with a wooden spoon.
When it becomes golden coloured, add the almonds or another dried fruit. Mix well and, after seven or eight minutes, take off the pan from the fire.
Grease a silver paper sheet, spill on it the mixture when it is yet hot and flatten it with a grease palette knife.
The croccangte has to be tock about 1 cm.
Cut it in rumble with a sharp knife and let it cold.
When the croccante is cold, remove the pieces and, if you don’t eat it immediately, wrap each piece in silver paper and preserve the croccante in a glass pot, in a cold and dry place.