Recipe for Finuchjetti (Finucchetti)
Between the bread and the cookie, the finuchjetti are specialities of Ajaccio, they have the shape of the pretzel, but do not be mistaken, they have no resemblance in terms of taste.
Finuchjetti are without sugar and decorated with anise seeds, what to eat without depriving itself nor to feel guilty, here is a good news!
Ingredients for 16 persons
- 1kg of flour
- 500g of tempered water
- 20g baker's yeast
- 50g aniseed
- 20g of fine salt
Preparation of the Finuchjetti
(Total time: 4h = Preparation: 3h40 + Cooking: 20min)
Step 1: Add the tempered water in a bowl and dissolve the baker's yeast.
Step 2: Mix the flour, salt and anise in the bowl of your food processor equipped with the hook.
Step 3: Add the water from the bowl to the processor and knead until the dough pulls away from the sides.
Step 4: Cover with a cloth and let the dough rise in the bowl of the food processor for 2 hours.
Step 5: Deaerate the dough with your fists, cover again and let rise for another 1 hour.
Step 6: Shape the dough into a figure of 8, the height of a small hand.
Step 7: Put some water to boil and plunge your 8 Finuchjetti until they come to the surface, a few seconds are enough.
Step 8: Put them on a baking sheet with parchment paper and brush them with cold water.
Step 9: Preheat your oven to 180°C and bake the Finuchjetti for 20min.
Step 10: Take the Finuchjetti out of the oven and let them cool for 15min. It's ready !
Finuchjetti can be eaten warm or cold according to your taste. Ideal for a snack or an aperitif.
You can keep them in an airtight box for 2 or 3 days.
To finish, I wish you a good day or a good evening and invite you to come and discover other recipes all as greedy. And for those who lack time, do not hesitate to visit our store of Corsican products, we propose you numerous products made in the respect of the tradition. CorseBoutique, the best of Corsica. Thanks to all!