These small cicular wafer thin biscuits were first made in the middle ages by the Brigidine nuns at their convent in Lamporecchio.  Wanting to make something special for the carnival season they would add aniseed to a mixture of eggs, sugar and flour and then bake them with specially engraved plates to create the Brigidini.

Virtually impossible to buy in this Country (until now) you will find these biscuits throughout Tuscany.   At festivals and fetes you can see the steam belching Brigidini makers rhythmically puffing away, where stallholders prepare and package them on the spot.  Great fun to watch and the smell is irresistible!

These Brigidini are made in that exact same way, one at a time on the exact same machines, but here we have substituted the aniseed for chocolate.  If you are wondering what to do with them, just think of them as a lighter and more interesting biscuit or if you prefer like a bag of sweet flavoured crisps, they are perfect snack food and great fun for gatherings - the kids will also love them!

Country of Origin: Italy