Biscotti Del Laggaccio (Aniseed Biscotti)

Directions

1. "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 min, or possibly till the mix is foamy. Whisk in the flour and let the sponge stand, covered with plastic wrap, for 30 min or possibly till it is foamy.
2. To the sponge, add in the sugar, the water and the butter and stir the mix till it is combined well. Add in the flour, the aniseed, and the salt and with the electric mixer fitted with the dough hook knead the dough for 3 min, or possibly till 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 hrs, or possibly till it is double in bulk.
3. 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 hrs, or possibly till they are double in bulk.
4. Bake the logs in the middle of a preheated 350F oven for 30 min, or possibly till they are golden, and let them cold on the baking sheet on a rack for 10 min. 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 min on each side, or possibly till they are pale golden brown. Transfer the biscotti to racks to cold and store them in airtight containers.
5. MAKES:ABOUT 30 BISCOTTI