How To make Biscotti Del Laggaccio
FOR THE SPONGE:
1 pk Active dry yeast; 2 1/2 tsp
1/2 c -Warm water
3/4 c Flour;all purpose,
Unbleached
FOR THE DOUGH:
1/2 c Sugar
1/2 c -Water &
2 tb -Water
1/4 c Butter; unsalted, 1/2 stick
-cut into bits & softened 2 1/2 c Flour;all purpose,
Unbleached 1 tb Aniseed
1/2 ts -Salt
"Did Columbus and his crews sail to the new world eating these traditional Ligurian biscotti? It's entirely possible, although theirs would have been cooked much longer to drive off all the moisture, allowing them to keep for an entire ocean crossing. Though these biscotti are made with an enriched bread dough instead of the traditional cookie dough and have a somewhat softer texture, they keep well when stored in an airtight container." Make the sponge: In the bowl of an electric mixer proof the yeast in the water for 5 minutes, or until the mixture is foamy. Whisk in the flour and let the sponge stand, covered with plastic wrap, for 30 minutes or until it is foamy. To the sponge, add the sugar, the water and the butter and stir the mixture until it is combined well. 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. 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. 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. 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 double in bulk. Bake the logs in the middle of a preheated 350F oven for 30 minutes, or until they are golden brown, and let them cool on the baking sheet on a rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 1 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them in the 350F oven for 10 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES:ABOUT 30 BISCOTTI SOURCE: Gourmet magazine, December 1992 -----
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How To Make Italian S Cookies | Sicilian Biscotti Recipe
How To Make Italian S Cookies | Sicilian Biscotti Recipe
In this video, I show you how I made the crunchiest Italian S-shaped cookies. They are really popular here in Sicily and they are delicious. I love to eat these cookies with a nice cup of tea or milk or just simply as they are.
RECIPE for Italian S Cookies:
250 g flour 00 or all-purpose flour (1 cup+3/4 cup)
30 ml lemon juice (2 tbsp)
50 g butter (1/4 cup)
70 g sugar (1/3 cup)
1 egg
lemon zest
6 g cinnamon (1/4 tsp)
8 g baking powder (2 tsp)
- For a more accurate result, it is suggested to use grams as a unit of measure
- The spout I used is 10 mm wide. It works really well to make the cookies just the right size.
I hope you enjoyed it!!
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Almond Dark Chocolate Cookies:
Hummus: and more!
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Editors: Giulia Ardizzone and Steven Sangster
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