* Exported from BigOven *

Biscotti Del Laggaccio (Aniseed Biscotti)

Recipe By :
Serving Size :1
Cuisine :
Main Ingred. :
Categories :Cookies Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 pk Active dry yeast --2 1/2 tsp
1/2 cup -Warm water
3/4 cup Flour --all purpose unbleached
1/2 cup Sugar
1/2 cup -Water and
2 Tbsp -Water
1/4 cup Butter --unsalted 1/2 stick cut into bits and
softened
2 1/2 cup Flour --all purpose unbleached
1 Tbsp Aniseed
1/2 tsp -Salt
1 1/2 hours --or until it is double in bulk.

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 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 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, on the 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 cool and store them in airtight containers.

Makes: about 30 biscotti

--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/