Let’s start with the ingredients my grandmother wrote down in her precious book of recipes.
150gr unsalted butter
1 shot glass of anisette
zest of 1 lemon grated
1 dose of baking powder
Whip sugar and butter into a bowl than add the yolks of the eggs.
Add the anisette, the sieved flour and the grated zest.
In a different bowl whip the egg whites with a pinch of salt until they hold firm peaks and mix up in the first bowl from the bottom towards the top, in order to not deflate them.
The dough should be hard enough to form a oval loaf, place the baking paper on a large baking pan and place the loaf on it. The loaf must not touch the borders.
To decorate (brush the top of the loaf with a broken egg) and scatter a pinch of sugar granules on the top.
Bake in a preheated oven at 180 degrees Celsius for about 35 minutes.