---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BISCOTTI DEL LAGGACCIO (ANISEED BISCOTTI)
  Categories: Italian, Cookies
       Yield: 1 servings
  
 ----------------------FOR THE SPONGE----------------------
       1 pk Active dry yeast; 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 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
  
   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
  
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