-------------------------------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.
