Biscotti del Lagaccio - Dessert
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!
200g granulated sugar,
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.