Biscotti Di Consuolo (consolation Biscuits)

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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