Biscotti Di Consuolo (Consolation Biscuits)
Yield
3 dozenPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | large |
eggs
|
|
| ½ | cup |
honey
|
|
| ¼ | cup |
olive oil
mild, or melted butter |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 7.5 | ml |
baking powder
|
|
| 1 | large |
eggs
|
|
| 118 | ml |
honey
|
|
| 59 | ml |
olive oil
mild, or melted butter |
|
Directions
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℉ (180℃) 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.
