Biscotti del Lagaccio - Dessert
Preparation Type:
Dessert
Effort:
Easy
Preparation Time:
Quick
Description:
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,
salt
Preparation:
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.
