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Aluminum in the kitchen
ricetta-biscotti-lagaccio
27
Oct

Italian Villages – Lagaccio Biscuits Recipes

  • 2 cups white flour
  • 2½ cups Manitoba flour
  • 1 cup sugar
  • 6 oz butter
  • 1 oz fresh brewer’s yeast
  • ½ oz fennel seeds
  • 1 cup water
  • Salt

Direction

Mix 1½ cup of white flour with the yeast dissolved in half a glass of warm water. Put the mixture in a container and cover it with a transparent film, leaving it to rise for at least three hours.

Then, knead the dough on a pastry board by adding a pinch of salt, melted butter, sugar, fennel seeds, the remaining white and Manitoba flours. Knead until the ingredients have blended well, helping you by adding water. Once you have a soft dough, let it rise for another four hours.

Once the rising time is over, divide the dough into three lodgings which will have to rise for another two hours.

Baking

Preheat the oven to 356°F and cook the lodgings for about 30 minutes. Once cooked, let them cool for a whole night. After 12 hours, cut the lodgings into slices and biscuits in the oven, at 356°F, for a maximum of 5 minutes. Serve the Lagaccio biscuits in our aluminum containers.

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