Laggaccio Biscotti is a delicious specialty of Italian pastry that has its roots in the Tuscany region. Its name comes from the term "laggaccio," which in this area referred to a thick and sticky dough traditionally used to prepare this type of cookie. Over the years, this sweet treat has spread to different Latin American countries, where it is known by different names such as "biscotte" in Argentina, "galletas cantuccini" in Mexico, or simply "biscotti" in various Spanish-speaking countries.
This product is especially appreciated for its crunchy texture and aromatic flavor provided by the anise seed, which gives it a characteristic and traditional touch. Laggaccio Biscotti, like other biscotti, is ideal to accompany coffee, tea, or sweet wine, and its preparation generally involves a double baking that gives them their unmistakable texture.
How to Prepare Laggaccio Biscotti
In the bowl of an electric mixer, activate the yeast in the water for 5 minutes, or until the mixture is foamy.
Add the flour and let the sponge rest, covered with plastic wrap, for 30 minutes or until it is foamy.
To the sponge, add the sugar, water, and butter and mix until well combined.
Add the flour, anise, and salt and, using the dough hook of the electric mixer, knead the dough for 3 minutes, or until it is smooth but still sticky.
Transfer the dough to a lightly greased bowl, turning it to coat it with the oil, and let it rise, tightly covered with plastic wrap, for an hour and a half, or until it has doubled in size.
Turn the dough out onto a lightly floured surface, divide it in half, and with floured hands, shape each portion into a flat cylinder 38 cm long and 5 cm wide.
Transfer the cylinders to a greased and floured baking sheet and let them rise, covered with a kitchen towel, for 2 hours or until they have doubled in volume.
Bake the cylinders in the middle of a preheated oven at 175°C for 30 minutes, or until golden, and let cool on the sheet on a rack for 10 minutes.
On a cutting board, cut the cylinders crosswise on the diagonal into 2.5 cm thick slices, place the biscotti with the cut side down on the baking sheet, and bake in the oven at 175°C for 10 minutes per side or until lightly golden.
Transfer the biscotti to racks to cool and store them in airtight containers.
