Biscotti del Lagaccio
The recipe for Biscotti del Lagaccio dates back to 1593, when the bakery in the Lagaccio district of Genoa began producing slices of toasted bread. The special baking method ensured their long preservation, so the Biscotti del Lagaccio were ideal food for fishermen and long sea voyages.
A crunchy sweet from the Genoese tradition, Biscotti del Lagaccio are the right recipe for breakfast or a tasty snack.
Also known as health biscuits, thanks to their unique flavour and irresistible crunchiness, they are a must for any sweet lover visiting Genoa and a great souvenir to remember the beauty of this wonderful city.
Procedure
Make a well with 150 g of flour and pour the yeast dissolved in a little warm water into the centre; knead until soft and homogeneous. Form a ball, flour it, cover it with a soft cloth and leave it to rise until it has doubled in volume. When it is ready, make another well with the remaining flour and put salt, sugar, fennel seeds, chopped butter and the risen ball in the centre. Knead the mixture well until it is well mixed, compact and homogeneous; let it rise as before. When it has doubled in volume, deflate the risen dough by beating it with your hands on a floured surface, knead it until it is soft and then divide it into four parts to be shaped into cylinders. Grease an oven tray and place the four cylinders on it; leave them to rise for another 20 minutes and then put them in the preheated oven to 200° for another 20 minutes. Remove from the oven and leave to rest for 24 hours. After this time, cut the loaves into slices about a finger's width, place them on the same baking tray and bake them in the preheated oven at 200° for 20 minutes.
Ingredients:
- 650 g 00 flour
- 200 g of sugar
- 150 g butter
- 50 g of brewer's yeast
- 15 g fennel seeds
- salt to taste
*allergen ingredients in bold