For 1 kg of flour: 250 G from butter, 500 G of sugar, 1 dry white wine glass, 1 cup and half of grains from anise, 4 eggs, 20 G of yeast of baker, 1/4 of liter of water.
PREPARATION:
D élayez yeast in tepid water and to mix with 200g flour. To put this preparation in a hot place at raising during 45 mn approximately.
In a large pot, to pour what it remains of flour, to place in the center
of the leaven, butter, the eggs, sugar, white wine, anise grains of which the quantity could be proportioned according to the taste. To mix the whole with the flour, while kneading and by adding water gradually: the paste must remain firm. To then let raise in a tepid place during 2 hours. To leave the paste obtained and to spread out it with the roller over a 2 cm thickness to the maximum.
To cut out then according to your desire, of the geometrical forms with the caster with pastry making and to lay out them on the plate of the furnace, which you will have oiled. To let each batch cook with hot furnace (150°c-160°c) 45 mn. The canistrelli are preserved a long time out of closed box. Good appetite…
Greeting 
Hirings Corsican
Preparation: 1 hour
of the leaven, butter, the eggs, sugar, white wine, anise grains of which the quantity could be proportioned according to the taste. To mix the whole with the flour, while kneading and by adding water gradually: the paste must remain firm. To then let raise in a tepid place during 2 hours. To leave the paste obtained and to spread out it with the roller over a 2 cm thickness to the maximum. 
