Local productsMonday 26 June 2017

Recipe of the Week: Lagaccio biscuits from Genoa

Lagaccio biscuits or simply "Lagacci" were born in 1593 in Lagaccio neighbourhood - in Genoa - where at the time a bakery began to produce this kind of biscuits.

Credits: cucinarefacile.com

Lagaccio biscuits are the most traditional biscuits from Genoa. Produced with the natural leavening of the dough, they are cooked twice: before cutting the slices and then a second time to get the slices crunchy. Lagaccio is ideal with coffee and milk, but it can also be eaten alone or with jam.

Lagaccio biscuits or simply "Lagacci" were born in 1593 in Lagaccio neighbourhood - in Genoa - where at the time a bakery began to produce this kind of biscuits.

Initially simple slices of bread perfect for conservation on boats, Lagaccio biscuits are still produced to this day by confectionary industries around Genoa and, in general, in Liguria and Piedmont.

Ingredients:

  • 650 g white flour
  • 200 g sugar
  • 150 g butter
  • 50 g yeast (even better sourdough starter)
  • 15 g fennel seeds
  • Salt

Directions:

Make a well in 150 g of flour and pour the yeast previously dissolved in lukewarm water; knead until you get a soft and consistent mixture. Roll into a ball, adding a little flour, then cover with a towel and let rise until double the volume.

Separately make another well with the remaining flour and add the salt, sugar, fennel seeds, 125 grams of previously melted butter in a bain-marie, and the ball of dough in the centre.

Knead vigorously, until the dough is well-mixed and soft; let it rise again. When the dough has 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 rest for another 15 minutes then bake in a pre-heated oven at 200°C for about 20 minutes. Take them out and let rest for a day, then cut into about 1 cm thick slices, align them on the oven plate and let them bake at 200 °

Enjoy!

Deborah Bellotti

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