Biscotti Del Laggaccio (aniseed Biscotti)

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

1 pk Active dry yeast; 2 1/2 tsp
1/2 c -Warm water
3/4 c Flour;all purpose,unbleached
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

Possible health benefits

General information, not medical advice.

Flour Source of phosphorus · Source of copper · Source of manganese · +1
Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims

Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims

Copper contributes to normal hair pigmentation.
Copper contributes to normal iron transport in the body.
Copper contributes to normal skin pigmentation.
Copper contributes to the normal function of the immune system.
Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims

Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims

Selenium contributes to the normal function of the immune system.
Selenium contributes to the normal thyroid function.
Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

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