Biscotti del laggaccio (aniseed biscotti)
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Biscotti del laggaccio (aniseed biscotti)
  Biscotti    Cookies    Italian  
Last updated 6/12/2012 12:51:45 AM. Recipe ID 13390. Report a problem with this recipe.
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      Title: Biscotti del laggaccio (aniseed biscotti)
 Categories: Cookies, Italian
      Yield: 1 Servings
MMMMM-----------------------FOR THE SPONGE----------------------------
      1 pk Active dry yeast; 2 1/2 tsp
           -warm water
    3/4 c  Flour; all purpose,
      1    Unbleached

MMMMM-----------------------FOR THE DOUGH----------------------------
    1/2 c  Sugar water & water
    1/4 c  Butter; unsalted, 1/2 stick
           -cut i
  2 1/2 c  Flour; all purpose,
      1    Unbleached
      1 tb Aniseed salt
  "Did Columbus and his crews sail to the new world eating these
  traditional Ligurian biscotti? It's entirely possible, although
  theirs would have been cooked much longer to drive off all the
  moisture, allowing them to keep foran entire ocean crossing. Though
  these biscotti are made with an enriched  bread dough instead of the
  traditional cookie dough and have a somewhat    softer texture, they
  keep well when stored in an airtight container." Make the sponge: In
  the bowl of an electric mixer proof the yeast in the   water for 5
  minutes, or until the mixture is foamy. Whisk in the flour and let
  the sponge stand, covered with plastic wrap, for
       30    minutes or until itis foamy. To the sponge, add the sugar,
  the water and the butter and stir the mixture until it is combined
  well. Add the flour, the aniseed, and the saltand with the electric
  mixer fitted with the dough hook knead the dough for 3 minutes, or
  until it is smooth but still sticky. Transfer the dough to a lightly
  oiled bowl, turning it to coat it with the oil, and let it rise,
  covered tightly with plastic wrap, for 1 1/2 hours, or until it is
  double in bulk. Turn the dough out onto a lightly floured surface,
  halve it, and with floured hands form each piece of dough into a
  flattish log 15 inches long and 2 inches wide. Transfer the logs to a
  buttered and floured baking sheetand let them rise, covered with a
  kitchen towel, for 2 hours, or until theyare double in bulk. Bake the
  logs in the middle of a preheated 350F oven for 30 minutes, or until
  they are golden brown, and let them cool on the baking sheet on a
  rack for 10 minutes. On a cutting board cut the logs crosswise on the
  diagonal into 1 inch thick slices, arrange the biscotti, cut sides
  down, onthe baking sheet and bake them in the 350F oven for 10
  minutes on each side, or until they are pale golden. Transfer the
  biscotti to racks to cooland store them in airtight containers.
  MAKES:ABOUT 30 BISCOTTI SOURCE: Gourmet magazine, December 1992

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Recipe ID 13390 (Apr 03, 2005)

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