This is the most emblematic of Corsican dry cakes. You will find it very easily during your holidays in Corsica, sometimes in more or less outlandish « tourist » versions (vanilla, chestnut, or even chocolate!), quite often of rather ordinary quality with unidentified ingredients (unspecified vegetable fat), but with a little luck or research, you can find good ones, even excellent ones, mainly from artisan bakers and pastry chefs. There are as many recipes as there are micro-regions, or even families, and you will also read about various cooking methods.

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Ingredients

For a bowl of Canistrelli:

  1. 17.75 oz (500 g) of ordinary wheat flour
  2. 3.5 oz (100 g) of olive oil
  3. 3.5 oz (100 g) of crystal sugar (not caster sugar)
  4. 1 pinch of fine salt
  5. 1 good glass of dry white Corsican wine, if possible, but an aromatic wine from southern France will work perfectly
  6. 3 or 4 tablespoons of green aniseed (if you cannot find any, 1 small liqueur glass of pastis, but it is less effective)
  7. 1 packet of baking powder