Biscotti del Lagaccio - Dessert


Printer icon
Preparation Type:
Preparation Time:
This pastry from Lagaccio near Genua bears resemblance of the Tuscan cookies “Cantuccini”. A treat with a latte or as a light breakfast. Bu the way, “Biscotto” means “cooked twice”. So please plan some extra time for the preparation!

Main ingredients:
650g flour,
200g granulated sugar,
150g butter,
50g yeast,
15g fennel seed,

Knead the yeast, some lukewarm water and 150g of the flour to a smooth dough. Leave to rest in a covered bowl until the dough has risen. Mix the remaining flour with sugar, butter, fennel seed and the yeast dough; knead for abut 6 – 8 minutes until the dough is soft and elastic. Add a little flour or water as necessary. Cover and leave to rest for one hour. Now separate the dough into 4 bread sticks. Grease a baking tray and leave the four pieces to rest in the oven for another 15 min. Then bake at 200°C for 25 minutes, until the breads turn a golden brown colour. Now the breads must rest until the following day. Then you can cut them into slices of about 1cm. Bake these on the oven a second time for 30 – 40 minutes, until the biscuits are golden and crunchy. Leave to cool and store in an airtight container.

Recipes Liguria

BlumenRiviera GmbH

Holiday homes and rentals in Liguria

Ossannastraße 7
80999 Munich
0049 170 48 58 68 6

11 Jan - 14 Oct | Mo - Wed & Fr - Sat 10-19 h, Sun 12 - 18 h
15 Oct - 10 Jan | Mo - Thu 14 - 18 h

© 2000 - 2024 BlumenRiviera GmbH Holiday homes and rentals in Liguria

Errors and changes reserved, offer not binding.