Biscotti Del Laggaccio (Aniseed Biscotti)

Servings: 1
Ingredients:

-------------------------------FOR THE SPONGE-------------------------------
1 pk active dry yeast; 2 1/2 tsp
-warm water
3/4 c  flour; all purpose,
1    unbleached
--------------------------------FOR THE DOUGH-------------------------------
1/2 c  sugar water and 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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