Biscotti Del Laggaccio
Transport your taste buds to the picturesque charm of Liguria with Biscotti del Laggaccio, a traditional Italian twice-baked treat boasting a perfectly crisp texture and a subtly sweet flavor. Made with simple pantry staples like all-purpose flour, granulated sugar, and butter, this rustic recipe gets its distinct character from the delicate addition of anise seeds, offering a gentle licorice aroma for those who dare to embrace the classic variation. The dough is lovingly kneaded, risen to perfection, and shaped into golden logs before being sliced and baked again to achieve that iconic crunch. Perfect for dunking into coffee, tea, or dessert wines, these artisan-style biscotti are ideal for both casual snacking and elegant entertaining. Whether you're baking for family or crafting edible gifts, this authentic recipe is sure to impress — a timeless nod to Italy's rich culinary heritage. Tailored for 12 servings, these biscotti will become a cherished staple in your kitchen repertoire.
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Ingredients
- 500 grams All-purpose flour
- 150 grams Granulated sugar
- 75 grams Unsalted butter
- 10 grams Active dry yeast
- 100 milliliters Warm water
- 100 milliliters Milk
- 5 grams Salt
- 5 grams Anise seeds (optional)
Directions
Step 1
In a small bowl, dissolve the active dry yeast in the warm water. Let it sit for 10 minutes until frothy.
Step 2
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. If using anise seeds, add them to the dry mixture.
Step 3
Melt the unsalted butter and allow it to cool slightly. Add the butter, yeast mixture, and milk to the dry ingredients. Mix until the dough comes together.
Step 4
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
Step 5
Place the dough in a lightly buttered or oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 2 hours or until it has doubled in size.
Step 6
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Step 7
Once the dough has risen, punch it down gently and divide it into two equal portions. Shape each portion into a log about 3 inches wide and transfer both logs to the prepared baking sheet, leaving space between them.
Step 8
Bake in the preheated oven for 25 minutes or until lightly golden. Remove the logs from the oven and let them cool for about 10 minutes.
Step 9
Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Lay the slices cut-side down on the baking sheet.
Step 10
Return the slices to the oven and bake for another 10–12 minutes on each side, or until crisp and golden brown.
Step 11
Remove from the oven and let the biscotti cool completely on a wire rack before serving.
Nutrition Facts
| Serving size | 846.4 grams (846.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2985 |
| Total Fat 70.40g | 90% |
| Saturated Fat 38.30g | 191% |
| Cholesterol 166mg | 55% |
| Sodium 1992mg | 87% |
| Total Carbohydrate 537.90g | 196% |
| Dietary Fiber 16.30g | 58% |
| Total Sugars 151.10g | |
| Protein 56.90g | 114% |
| Vitamin D 0IU | 0% |
| Calcium 119mg | 9% |
| Iron 26mg | 142% |
| Potassium 826mg | 18% |
Source of Calories