Biscotti Del Laggaccio
Submitted by kat946
Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.
YIELD
30 servingsPREP
3 hrsCOOK
30 minREADY
4 hrsMost biscotti skip the yeast entirely, but this Genovese recipe takes the slow road for good reason.
A sponge starter gives the dough time to develop real flavor and a lighter, more bread-like crumb that sets these apart from every crunchy, dry biscotto you’ve ever snapped in half.
Aniseed runs through the dough, and butter keeps things rich without being heavy.
Yes, the rising time takes patience. Two rises over several hours. But the hands-on work is minimal, and the result is a cookie with genuine depth that tastes like it came from a Ligurian bakery.
Pro Tips
- Make sure your yeast is fresh. If the sponge doesn’t get foamy after 30 minutes, start over with a new packet.
- The dough will be sticky after kneading. That’s normal. Resist the urge to add too much extra flour or you’ll lose the tender crumb.
- Cut the slices a full inch thick. These are heartier than standard biscotti and need that extra width to hold together during the second bake.
- Flip the slices halfway through the second bake so both cut sides get evenly golden.
Ingredients
Directions
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 it is 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 salt and 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 1½ 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 sheet and let them rise, covered with a kitchen towel, for 2 hours, or until they are double in bulk.
Bake the logs in the middle of a preheated 350℉ (180℃) 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, on the baking sheet and bake them in the 350℉ (180℃) oven for 10 minutes on each side, or until they are pale golden.
Transfer the biscotti to racks to cool and store them in airtight containers.
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