Brigidini

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These traditional cakes from Lamporecchio, a town near Pistoia, probably only known in Tuscany, are crumbly biscuit wafers with anise flavor, always present on the stands at village festivals and parties. According to a legend, the recipe was invented by some nuns devoted to Saint Brigida (hence, the name “Brigidini”) who produced communion wafers. They added eggs, sugar, anise to the same dough they used for the wafers. In order to give them their typical pod shape it is sufficient to press the mix with a red-hot iron stamp for a few seconds; here we have a brigidino!

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