biscotti di consuolo (consolation biscuits)

Categories
Ethnic
Cookies
Desserts
Yield
36 Cookies
MeasureIngredient
2 cups All-purpose flour
¼ teaspoon Salt
1½ teaspoon Baking powder
1 large Egg
½ cup Honey
¼ cup 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 ¼ 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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