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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Recipe Information
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)
Instructions
In a small bowl, dissolve the active dry yeast in the warm water. Let it sit for 10 minutes until frothy.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. If using anise seeds, add them to the dry mixture.
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.
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
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.
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
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.
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.
Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Lay the slices cut-side down on the baking sheet.
Return the slices to the oven and bake for another 10–12 minutes on each side, or until crisp and golden brown.
Remove from the oven and let the biscotti cool completely on a wire rack before serving.
Nutrition Facts
Calories |
2985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1992 mg | 87% | |
| Total Carbohydrate | 537.9 g | 196% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 151.1 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 826 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
