Biscotti di Consuolo

Consolation Biscuits

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Preparation info

  • Makes

    3 dozen

    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

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.


  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • teaspoons baking powder
  • 1 large egg
  • ½ cup honey
  • ¼ cup mild olive oil or melted butter


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 × 12 inches long. Divide each rope into 3 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.