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Biscotti Del Laggaccio (Aniseed Biscotti)

 

11

Yield

servings

Prep

30

min

Cook

40

min

Ready

5

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

For the sponge
2 ½ teaspoons yeast, active dry
½ cup water
warm
¾ cup unbleached all-purpose flour
For the dough
½ cup sugar
½ cup water
plus 2 tablespoons
¼ cup butter, unsalted
cut into bits, softened
2 ½ cups unbleached all-purpose flour
1 tablespoon aniseed
½ teaspoon salt

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 58020% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 302mg 13%
Total Carbohydrate 35g 35%
Dietary Fiber 3g 14%
Sugars g
Protein 24g
Vitamin A 7% Vitamin C 1%
Calcium 3% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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