Like wine biscuits, anise biscuits boast a long tradition. Their recipe, rather widespread in Lazio, is handed down from generation to generation. The dough, made with superfine common wheat flour, olive oil, anise, a pinch of salt, and eventually white wine, is processed with the kneading machine or by hand. Strips of dough are united at the edges. They are baked in the oven at 250-250°C. Anise biscuits are characterized by a more or less intense anise aroma.