Small ring-shaped cookies: dry, crunchy, and clearly perfumed with anise from the first bite. The dough uses vegetable shortening, which makes them brittle with an even golden bake. Finished with sesame for a toasted top note.
Pour the hot water over the anise seeds and steep for 10 minutes, until it smells clean and sweet. Strain and keep the warm infusion for the dough.
Mix the flour, powdered sugar, brown sugar, baking powder, and salt. Add the vegetable shortening and rub it in with your fingers until sandy, with no large pieces of fat.
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Add the anise infusion little by little and mix only until a compact dough forms. Rest covered for 15 minutes; it should feel firm, workable, and not sticky.
Divide the dough into small portions, roll each into a rope, and join the ends into rings. Keep them even and with a clear opening, because they tighten slightly in the oven.
Arrange the rings on a parchment-lined tray. Brush with egg yolk and sprinkle sesame on top, pressing lightly so it sticks.
Bake at 170°C for 18 to 22 minutes, until firm, dry, and lightly golden. Cool on a rack before storing; while hot they may feel soft, but they crisp as they rest.
