Biscotti Di Consuolo (Consolation Biscuits)

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Title: Biscotti Di Consuolo (Consolation Biscuits)
Categories: Ethnic, Bakery, Biscotti
Yield: 36 Cookies

2 c All-purpose flour
1/4 ts Salt
1 1/2 ts Baking powder
1 lg Egg
1/2 c Honey
1/4 c Mild olive oil; or
-melted butter

Although these biscuits have an unhappy association, they are tender and
tasty. The name refers to the time during which a bereaved family receives
callers and serves them these biscotti with a glass of wine. In Campania
and the Basilicata, these customs survive in out-of-the-way mountain
villages that still cling to ancient traditions.

Combine the flour, salt, and baking powder in a mixing bowl. Combine the
egg, honey and olive oil or butter in a bowl, beat to mix, and pour into
the flour mixture. Stir well to form a firm dough. Remove the dough from
the bowl to a floured surface and knead well, about 2 or 3 minutes. Flour
the dough lightly, wrap in plastic, and allow to rest at room temperature
about 1 hour. Unwrap the dough, cut it into 12 pieces, and roll each piece
into a rope about 1/4 inch in diameter x 12 inches long. Divide each rope
into three pieces. Join the ends and form each piece into a figure eight,
making sure that the seam lies at the midpoint of the figure eight and
underneath it.
Transfer the biscotti to parchment lined cookie sheets and bake them in a
preheated 350 degree oven for about 10 minutes, until puffed and light
golden.

Cool the biscotti on a rack and store in a tin between sheets of wax paper.
Makes 3 dozen.

Source: Great Italian Desserts

From The Cookie Lady's Files. Posted on GEnie's Food & Wine RT by
COOKIE-LADY [Cookie] on 9/18/93 MM by QBTOMM and Sue Woodward
(S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN)

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