A small measured pour gives cicerchiata its anise aroma.
Mistrà belongs to the Italian tradition of anise spirits. Its dry style brings a concentrated anise character to baking as well as to coffee. The bottle contains an alcoholic spirit, distinct from anise seeds or a sweet flavouring syrup.
Measure 15 ml into a small glass, then add it with the other dough ingredients. Mix until the dough is even. Keep this measured addition separate from the honey and citrus used for the coating.
In cicerchiata, mistrà joins flour, eggs, butter, sugar and lemon zest in the dough. The fried pieces receive their honey coating afterward; the liqueur belongs in the dough.
For the eight-portion cicerchiata batch, use 15 ml mistrà with 250 g flour. Add it during mixing, before the dough rests and is cut into small pieces for frying.
Look for Mistrà and the dry-anise description on the label. Read the bottle’s own alcohol strength and ingredients. Different producers have their own aromatic blends; the recipe does not require a particular brand.
Close the bottle securely after measuring and keep it in its original labelled container. Follow its producer’s storage instructions.
Seeds and mistrà are different ingredients. Keep the 15 ml spirit addition specified for this dough.
Choose a dry anise style. Check the bottle’s ingredients and alcohol strength, then measure 15 ml for the cicerchiata dough.
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