Biscotti Del Laggaccio (Aniseed Biscotti)
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Aniseed biscotti from Genoa, twice-baked into long, crisp logs scented with whole anise seed. A yeast-raised dough makes them lighter and more bread-like than the typical Tuscan biscotti, ideal for dunking in coffee or sweet wine.
YIELD
30 servingsPREP
30 minCOOK
50 minREADY
5 hrsThese are biscotti del Laggaccio, a Genoese specialty named for a neighborhood in the city’s old port. Unlike the dense, almond-packed biscotti from Tuscany, these are yeast-raised, which gives them a lighter, almost rusk-like crunch with a subtle bread-y chew.
The whole aniseed is what makes them. You get little pops of licorice-like warmth in every bite, mellowed by butter and a modest amount of sugar. They are not overly sweet, which is exactly the point. They were built for dipping.
A yeast sponge starts the process, giving the dough flavor and a delicate open crumb. The two long rises (one in the bowl, one shaped on the sheet) are where patience pays off. Skip them and you end up with hard, dry sticks instead of crisp, airy planks.
Pro Tips
- Proof your yeast in water that feels just warm to the wrist. Anything hot enough to be uncomfortable will kill it.
- The dough stays sticky on purpose, do not flour it into submission. Floured hands and a lightly floured surface are enough to shape the logs.
- Let the logs cool 10 minutes before slicing. Hot logs crumble; warm ones cut clean on the diagonal with a serrated knife.
- Store fully cooled biscotti in an airtight tin. They keep for 2 to 3 weeks and actually improve after a day or two.
Variations
- Swap half the aniseed for fennel seed for a slightly milder, greener note.
- Add the finely grated zest of one lemon along with the aniseed for a Ligurian seaside touch.
- For an alcoholic accent, replace 2 tablespoons of the dough water with sambuca or anisette.
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℃) F 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℃) F 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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