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Biscotti Del Laggaccio (aniseed Biscotti)
---------- Recipe via Meal-Master (tm) v8.02
Title: BISCOTTI DEL LAGGACCIO (ANISEED BISCOTTI)
Categories: Italian, Cookies
Yield: 1 servings
----------------------FOR THE SPONGE----------------------
1 pk Active dry yeast; 2 1/2 tsp
1/2 c -Warm water
3/4 c Flour;all purpose,unbleached
-----------------------FOR THE DOUGH-----------------------
1/2 c Sugar
1/2 c -Water &
2 tb -Water
1/4 c Butter; unsalted, 1/2 stick
-cut into bits & softened
2 1/2 c Flour;all purpose,unbleached
1 tb Aniseed
1/2 ts -Salt
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 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 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
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