The recipe of these cakes is very old; they used to be sold by street vendors in winter. They are ideal for dunking in sweet wines such as passito or vin santo.
Ingredients: 250 g of chestnut flour, few drops of anise essence, water, a pinch of salt.
Method: mix the flour, the anise essence and the salt, add enough water to obtain a firm dough. Knead the dough and roll it out, it should be about 0.5 cm thick. Cut the mistochine in round shapes, with a glass or a biscuit cutter. Leave them to dry. Bake them on a metal tray and turn them until they look dry on both sides. Serve warm.