Biscotti Del Laggaccio (Aniseed Biscotti) Recipe

Title: Biscotti Del Laggaccio (Aniseed Biscotti)
  Categories: Ethnic, Bakery, Biscotti
       Yield: 1 Servings
  
 -------------------------------FOR THE SPONGE-------------------------------
       1 pk Active dry yeast (2-1/2 tsp)
     1/2 c  Warm water
     3/4 c  All purpose unbleached flour
 
 -------------------------------FOR THE DOUGH-------------------------------
     1/2 c  Sugar
     1/2 c  Water plus
       2 tb Water
     1/4 c  Unsalted butter, cut into
            -bits & softened (1/2 stick)
   2 1/2 c  All purpose unbleached flour
       1 tb Aniseed
     1/2 ts Salt
  
   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.
  
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