• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
She Loves Biscotti
  • Home
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Maria
  • My Store
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Biscotti » Italian Honey Almond Cocoa Biscotti

    Italian Honey Almond Cocoa Biscotti

    August 21, 2016 , Updated September 10, 2019 Maria 12 Comments

    Jump to Recipe

    This recipe for Italian Honey Almond Cocoa Biscotti is a variation of the traditional Italian almond biscotti. If you like Italian biscotti, you will love this easy recipe.

    Simple Classic Italian Honey Almond Cocoa Biscotti

    I realized it has been a while since I shared a biscotti recipe with all of you. Inconceivable, right? So here’s one of my favorite recipes that I think you will enjoy.

    You probably would not be amazed if I told you that biscotti are one of my favorite types of cookies (given the name of this blog, I certainly hope no one would be surprised!)

    I love the simplicity and the infinite variations which are possible with biscotti. If you are looking for more biscotti flavors, be sure to check out all of my Biscotti recipes.

    Take, for example, this particular recipe. I will usually start by placing the almonds in the oven to be roasted. While the nuts are getting nice and toasty, I sift all of my dry ingredients together in a very large bowl. Before I set it aside, I will make a well so that I can add the almonds when they are pulled from the oven.

    Simple Classic Italian Honey Almond Cocoa BiscottiIn a medium sized bowl, I whisk the eggs with the lemon zest. (At this point I will usually prepare my cookie sheets).

    Simple Classic Italian Honey Almond Cocoa BiscottiThe aroma of the roasted nuts will indicate that it is probably time to pull them out of the oven. I allow for them to cool off for about 5 minutes. I then add them to the well of the sifted dry ingredients, followed by the warm honey (I usually zap it in the microwave for about 15 seconds). With a large mixing spoon, I quickly fold the ingredients together.  Finally, I add the beaten eggs. I work quickly as the mixture will get stiff as the honey cools off.

    Simple Classic Italian Honey Almond Cocoa BiscottiNow it’s time to shape this mixture into logs. My method is definitely unconventional, but it works for me.

    I use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet. I then add another scoop adjacent to the batter on the cookie sheet and keep going until I have formed my two logs.

    As far as the size of the log is concerned, you can make them as wide or as narrow as you want. I will usually make 3-3½ inch wide logs.

    Once I have placed the batter on the cookie sheets, I will gently “press” the dough mixture together with my damp fingers. 

    Like I mentioned, unconventional and amateurish…but hey, it works!

    Place the biscotti in an oven which has been preheated to 325° F for about 30-35 minutes. I will gently press my index finger on the dough, if it springs back, they are done.

    Simple Classic Italian Honey Almond Cocoa BiscottiRemove the cookie sheet from the oven and allow the biscotti to cool down.

    Transfer to cutting board and with a serrated knife cut the logs into ¼ – ½ inch slices (or as thick as you like).

    If you like a crunch to your biscotti, put them back in the oven for about 10 minutes. I prefer to have these biscotti without the second baking. Once again, you can decide based on your personal preferences.

    Biscotti Recipes we love:

    • Anise Biscotti
    • Pumpkin Biscotti
    • Date Biscotti

    A knife and some sliced biscotti.

    Origin of the recipe for Italian Honey Almond Cocoa Biscotti:

    Ever since I can remember, my Zia Maria (one of my mom’s older sisters) would often drop off bags and bags of her homemade cookies at my parents’ home. These biscotti were, without a doubt, one of my favorites… actually, these Simple Classic Italian Honey Almond Biscotti were everyone’s favorite!

    Sliced Simple Classic Italian Honey Almond Cocoa Biscotti

    Looking back at my childhood, I can easily trace my love for biscotti to a couple of recipes and this particular recipe is a definite contender.  I will forever be grateful to my Zia Maria’s generous sharing of cookies and for contributing to my biscotti obsession.

    My daughter-in-law recently tasted these biscotti and she mentioned that her mom makes a similar recipe. If you recall, the sesame seed nougat recipe I shared with all of you was her recipe. I need to make a call …will give you an update 🙂

    I hope you enjoy this recipe for these Simple Classic Italian Honey Almond Cocoa Biscotti as much as I do. They are easy to make and even easier to eat!

    A serving dish with Simple Classic Italian Honey Almond Cocoa Biscotti.

    Simple Classic Italian Honey Almond Cocoa Biscotti

    Italian Honey Almond Cocoa Biscotti

    This recipe for Simple Classic Italian Honey Almond Cocoa Biscotti is a variation of the traditional Italian almond biscotti. If you like Italian biscotti, you will love this easy recipe.
    5 from 2 votes
    Print Save RecipeSaved! Pin Rate
    Course: cookies
    Cuisine: Italian
    Prep Time: 30 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour 5 minutes
    Servings: 60 servings
    Calories: 75kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 3 ½ cups all-purpose flour
    • 2 tablespoons cocoa powder
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ¼ teaspoon cinnamon
    • 2 eggs room temperature
    • Zest of one lemon
    • 1 ½ cup almonds toasted, still warm
    • 1 ½ cups honey warm

    Instructions

    • Preheat oven to 325° F. Position rack in the center.
    • Line baking sheet with parchment paper.
    • In a large mixing bowl, sift dry ingredients together.
    • Make a well in the center of the dry ingredients. Set aside.
    • In a medium sized bowl, whisk the eggs with the lemon zest. Set aside for a minute.
    • Add the almonds (still warm) in the well of the dry ingredients.
    • Add the honey.
    • With a large mixing spoon, quickly fold the ingredients together.
    • Finally, add the beaten eggs and mix (work quickly as the mixture will get stiff as the honey cools off).
    • Shape mixture into 2 logs (refer to explanation in text of article).
    • Bake for approximately 30-35 minutes or until firm to the touch.
    • Remove from oven and allow to cool down.
    • Transfer to cutting board.
    • Using a serrated knife, slice cookies about ¼ – ½ inch thick (or whatever you prefer).
    • Optional: Place slices on the baking sheets, and bake for about another 5-10 minutes (the longer they stay in the oven, the crispier they get).
    • Can be stored at room temperature for a few weeks...if they last that long. Can also be frozen.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 75kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Cholesterol: 5mg | Sodium: 21mg | Potassium: 48mg | Sugar: 7g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.6mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!

     

     

     

     

     
     
     

    • Facebook
    • Yummly
    • Reddit
    • Email

    Filed Under: Biscotti, Italian Cookies

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Lucy

      January 03, 2021 at 6:37 am

      Hi Maria:
      Happy New Year. I just love all your easy recipes and your honey cocoa biscotti is my favourite.
      Biscotti ——yummy.

      Reply
      • Maria

        January 03, 2021 at 8:43 am

        Thanks so much for sharing Lucy! Happy New Year to you and your loved ones!

        Reply
    2. Anthony Lucchese

      April 26, 2020 at 5:35 pm

      Hi Maria,
      Happen to come across your website. I appreciate your healthy recipes which are easy to do and not to lengthy to prepare.
      Thank you.
      Anthony Joseph Lucchese

      Reply
      • Maria

        April 27, 2020 at 6:24 pm

        Thanks so much for your kind words Anthony! Welcome!

        Reply
    3. Jane

      April 01, 2019 at 1:57 pm

      5 stars
      Brought your roasted banana bread loaf to my grand daughter. She loved it too. I still was in the baking mood, maybe because it is April fool and we had a snow storm this morning. I made your almond biscotti but had cashews instead. Very good. Thank you again.

      Reply
      • Maria

        April 01, 2019 at 2:01 pm

        Great substitution Jane! Glad to hear the banana bread was a hit with your granddaughter.
        Snow on April 1st… mother nature does indeed have a sense of humor! Thanks for stopping by Jane, appreciate it ♥

        Reply
    4. Nicoletta @sugarlovespices

      August 24, 2016 at 9:33 pm

      Gorgeous biscotti Maria! I like so much hearing about your family stories, thanks zia Maria for such a great recipe????. I love biscotti too, a lot ????. Pinned!

      Reply
      • Maria

        August 24, 2016 at 10:40 pm

        Yes, we are very grateful for Zia Maria 🙂 Ahh, biscotti …so hard to resist! Thanks for taking the time to comment!

        Reply
    5. deb@glutenfreefarina

      August 24, 2016 at 4:14 pm

      This is a new flavor combination that I’ve yet to try. I pinned this so I can convert it to gluten free soon. Can’t wait. Thanks.

      Reply
      • Maria

        August 24, 2016 at 6:31 pm

        Hope you enjoy it …I’ll be anxiously waiting! I’m off to see your post …mmm caramel! Thanks for dropping by Deb 🙂

        Reply
    6. Rosa

      August 22, 2016 at 2:18 pm

      5 stars
      Yum! I pinned them to make later. Thanks for sharing!!

      Reply
      • Maria

        August 22, 2016 at 4:42 pm

        Thanks for dropping by Rosa 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

    More about me →

    Subscribe and Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube

    Italian Easter Recipes

    • Braided Easter loaves on a cooling rack.
      Italian Easter Sweet Bread Recipe: Pane di Pasqua
    • A slice of ricotta pie dusted with icing sugar and decorated with a slice lo lemon.
      Ricotta Pie: Perfect for Easter!
    • Rice ricotta Easter pie in a cake stand surrounded by oranges and lemons in the background.
      Rice Ricotta Easter Pie
    • Italian Easter Grain Pie on a cake stand.
      Pastiera Napoletana: Italian Easter Grain Pie
    Banner of sites featuring She Loves Biscotti including Buzzfeed, Huffpost, etc.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 She Loves Biscotti

    Copyright © 2023