Biscotti del lagaccio

These fennel and butter scented biscotti may look similar to tuscan cantuccini (oh-you-know, the ones you're supposed to pouch in dessert wine :-) but the're actually quite different: the're probebly closer to simple oven-toasted bread (biscotto still means 'cooked twice'), lightly sweetened and perfect for breakfast, together with a big mug of caffelatte. Oh, Lagaccio is the name of a neighbourhoud in Genova, where these cookies were born...


Ingredients
flour 650g + sugar 200g + butter 150g + fresh yeast 50g + dried fennel seeds 15g + a pinch of salt


Method
Dissolve the yeast in about 1.5dl lukewarm water. Add 150g flour, whisk, cover and let rest untill the batter has doubled volume. Poor the remaining 500g in a standing mixer, add sugar, butter, fennel seeds and the yeast mixture and mix adding some extra water or flour if needed (adding small amounts at a time!). After 6-8 minutes you should obtain a soft and elasti dough. Cover and let rest for about an hour. Then divide in 4 parts and form 4 breadsticks on an oven tray. Let rest for another 15 minutes then put in the oven at 200°C and bake for about 25 minuts or untill the breads are golden and dne. Let rest untill the next day, then slice the breads, slices should be 1cm thick. Arrange the biscotti on the baking tray and put them in the oven a 150°C for about an hour or untill the biscotti are golden and crispy. Let cool completely on a rack. Store in air-tight boxes.