BISCOTTI DI CONSUOLO (CONSOLATION BISCUITS)

      Title: BISCOTTI DI CONSUOLO (CONSOLATION BISCUITS)
  Categories: Ethnic, Cookies, Desserts
       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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