*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Thursday, April 25, 2024 4:21 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Italian » Biscotti Del Laggaccio (Aniseed Biscotti)
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Biscotti Del Laggaccio (Aniseed Biscotti) recipe to your favorite Save to favorite   Discuss Biscotti Del Laggaccio (Aniseed Biscotti) recipe Write a comment   Print Biscotti Del Laggaccio (Aniseed Biscotti) recipe Print this recipe   Email Biscotti Del Laggaccio (Aniseed Biscotti) recipe to friend Email this recipe
  Biscotti Del Laggaccio (Aniseed Biscotti)
  Category: Italian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 198
Ingredients:

MMMMMFOR THE SPONGE

1 package Active dry yeast, 2 1/2 tsp
1/2 cup -Warm water
3/4 cup Flour, all purpose,unbleached

MMMMMFOR THE DOUGH

1/2 cup Sugar
1/2 cup -Water &
2 tbsp -Water
1/4 cup Butter, unsalted, 1/2 stick cut into bits & softened
2 1/2 cup Flour, all purpose,unbleached
1 tbsp Aniseed
1/2 tsp -Salt
Instructions:
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
Rate this recipe:  
Featured Recipe
» Baby Spinach Salad With Grilled Onions~tomato
Category: Misc
Hits: 154
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com