Honey Biscuits 
Biscotti al Miele –Viscuotta cu’ Mieli

Honey was the only sweetening used in Sicily, until the Arabs introduced sugar cane in the 9th century.  

Since ancient times, Sicilian honey was favored for his quality and variety and exported in large quantities, all over the known world. 

Famous the “Miele Ebleo”, the honey of thyme produced in the area of Ragusa and Syracuse, and the much sought-after honey of ‘zagare” –citrus blossom- produced in the western part of Sicily from flowers of lemon, orange, mandarin and bergamot. Also, the honey produced from almond blossom in the area of Agrigento, it is overwhelming. 


Honey was used to sweeten wine and food, to mix with vinegar to get the sweet-and-sour sauce, to make cakes, pastries, and to bake the honey biscuits, at the present, still baked almost as in the original recipe. 

These easy to make cookies were made without a recipe, simple beating some whole eggs for 15 minutes, adding warm honey, flour, cinnamon and quickly baked. 

The following recipe varies only in the method; however the basic ingredients remain the same. 





Over 2 dozen biscuits, depending on the size. 



·       1 lb. sifted cake flour + I cup 

·       1 lb. honey warmed in a bain-marie  

·       12 medium eggs separated 

·       Zest of 1 lemon or orange 

·       Lemon juice – 3 drops 

·       Vanilla, cinnamon to taste 

·        Pinch of salt



Preheat oven at 350 degrees; line baking sheets with parchment paper or lightly spry pans with no stick spray or grease cookie sheets with unsalted butter or shortening and dust with flour.


Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored.
Add the honey, vanilla, cinnamon, the zest, salt, any other flavorings and mix all ingredients thoroughly.

With clean beaters, beat the egg whites with 3 drops of lemon juice, until stiff and shiny; then add a little at the time the egg yolks mixture.

Using a rubber spatula, fold in all the flour, a little at the time; gently bring the bottom of the batter up and over until all the ingredients are completely blended.

Mixing Batter

Using two tablespoons, deposit hefty spoonfuls of the mixture onto prepared baking sheets, 1 and 1/2 inches apart.

Bake at 375 degrees, for 15/20 minutes or until light and golden brown.

After a few minutes, remove from baking pan to cool.

Biscotti al Miele