Biscotti del Lagaccio (Lagaccio cakes)


  • 650 g of flour;
  • 200 g of sugar;
  • 150 g of butter;
  • 50 g of yeast;
  • 15 g of fennel seeds;
  • salt.

Make a well in 150 g of flour and add the yeast dissolved in a little warm water; knead until you get a soft and consistent mixture. Roll into a ball, adding a little flour, then cover with a tea towel and allow to rise until it more or less doubles in size.
When ready, separately make another well with the remaining flour and add the salt, sugar, fennel seeds, butter and the ball of dough in the centre.
Knead well, until the dough is well-mixed and consistent; let it rise as before. When the dough has again doubled in size, reduce it by beating it with your hands on a floured surface and work until it becomes soft, divide into four pieces and roll into cylinders. Grease a baking tray and arrange the four cylinders onto it.
Let them rise for another 20 minutes then place them in the pre-heated oven at 200°C for 20 minutes. Take out of the oven and allow to rest for 24 hours. After the 24 hours, cut the cylinders into about 1 cm thick slices, place the slices back on the baking tray and bake for another 20 minutes at 200°C.

The recipes are taken from the guide “Dining in Genoa”, by M&R Comunicazione, available at the Tourist Information Offices