Dissolve yeast in warm water. All of these products knead the dough. Knead until elastic and smooth. Divide the dough into pieces of 30 grams (although weight is not fundamental). The separated pieces roll into a ball and place on a towel. And so with all the test. From parchment to make the bumpers. Every bead is rolled by hand on the Board, giving it the form of a bar. Each bar greased with olive oil and lay on parchment. The bars should touch each other. Send for proofing in a warm place for 2 hours. The oven pre-heated to 160 - 170 degrees. Bake for about 20 minutes.

Cool. The cooled bars can be easily separated from each other. If not carefully cut with a knife. Put on the grill and again put in the oven until lightly Browning. Ready cantucci crispy on the outside and soft on the inside. Store closed - so as not to dry. Anise gives a wonderful gentle aroma and a sweet taste. Cantucci are good and traditional to dip them in wine, but perfect with tea, coffee, milk and cocoa.