Biscotti Di Consuolo (consolation Biscuits) Recipe
Yield: 36 CookiesRecipe by luhu.jp
Ingredients:
2 cup: All-purpose flour,
1/4 tsp: Salt,
1 1/2 tsp: Baking powder,
1 large: Egg,
1/2 cup: Honey,
1/4 cup: Mild olive oil, or melted butter
Directions:
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 Ladys Files. Posted on GEnies 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)
Source from luhu.jp
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 Ladys Files. Posted on GEnies 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)
Source from luhu.jp