Biscotti del Lagaccio

Categorized somewhere between a cookie and a rusk, biscotti del Lagaccio are named after a Genovese quarter where they were allegedly invented around 1593. In the beginning, they were simple double-baked biscuits made only with flour, butter, yeast, and sugar, but over time, the basic recipe was changed with the addition of wild fennel seeds and a few drops of anise liqueur, giving them their typical flavor. Delicately sweet, biscotti del Lagaccio make a perfect breakfast or an afternoon snack, especially if paired with a cup of caffè latte or tea.