This cocoa biscotti recipe I am sharing with you today combines the warmth of honey, the richness of cocoa, and the nutty crunch of toasted almonds for a delightful treat.
Preheat oven to 325°F(160°C). Position rack in the center. Line a baking sheet with parchment paper.
In a large mixing bowl, sift or whisk the 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 vanilla extract and lemon zest. Set aside.
Add the almonds (warm but not hot) in the well of the dry ingredients.
Add the warm honey.
With a large mixing spoon, quickly fold the ingredients together.
Finally, add the egg mixture 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 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).
Video
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.