Biscotti Del Laggaccio

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Steps

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In the bowl of an electric mixer proof the yeast in the water for 5 minutes , or until the mixture is foamy.

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Whisk in the flour and let the sponge stand , covered with plastic wrap , for 30 minutes or until it is foamy.

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To the sponge , add the sugar , the water and the butter and stir the mixture until it is combined well.

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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.

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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.

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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.

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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 doubl.

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Ingredients

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active dry yeast, water, unbleached all-purpose flour, sugar, unsalted butter, anise seed, salt