Biscotti Del Laggaccio

Directions

1. 1

   FOR THE SPONGE---------------------- 1 pk Active dry yeast

2. 2

   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

3. 3

   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 sa

4. 4

   Though these biscotti are made with an enriched bread dough instead of the traditional cookie dough and have a somewhat softer texture, they

5. 5

   Whisk in the flour and let the sponge stand, covered with plastic wrap, for 30 minutes or until it is foamy

6. 6

   To the sponge, add the sugar, the water and the butter and stir the mixture until it is combined well

7. 7

   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 i

8. 8

   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/