From Lamporecchio, in the Pistoia region, these sweets are round, yellow wafers delicately flavoured with anice and made with eggs and sugar and cooked on a special grill. Artusi calls them the sweet, or better yet, the special amusement of Tuscany. And his definition could not be more precise. Brigidini are the classic sweet thing that you can’t stop eating.
Today, they are made with special machines that maintain the cooking temperature at 200 °C, but in the past bridigini were made by hand, one at a time, using a tong-form called a “schiaccia” .
The name is of conventual origin, from the Brigidine, nuns belonging to the Order of the Most Holy Saviour founded in the 14th century by Saint Brigida of Sweden, celebrated on 23 July.