morselletti honey cookies – italian biscotti

Ready in

1h 20min


50 min


15 min


5 Person






Cilento’s Biscotti

Morselletti honey cookies and hazelnuts

Morselletti honey cookies are italian biscotti with hazelnuts and cinnamon. Whenever I prepare them, childhood memories come to mind and I see huge wood-burning ovens full of baking pans and the joy of women that spread in the air together with the scent of honey and cinnamon because Cilento‘s honey morselletti were not simply of sweets but, cartoccio biscuits* and this meant that there was a big event coming, in fact, in Cilento, the cartocci were given to weddings, communions, baptisms, exactly as is done now with bomboniere.

In addition to the Cilentan morselletti with honey, mostaccioli with almonds, nesprine, shortbread and jam biscuits, almond paste, amaretti and sugared almonds were also placed in the cartoccio. The recipe of Cilento morselletti with honey is very simple to make, it does not require so much skill and it takes a lot of time to make them, it is a recipe that is truly affordable for everyone and suitable for everyone, even for those with liver problems, in fact, it does not contain butter or eggs and not even milk, so what are you waiting for, hand to the tools.


  • 500 g flour 00
  • 250 g honey
  • 200 g hazelnuts
  • 120 g sugar
  • 100 ml extra virgin olive oil
  • 100 ml water
  • 5 g bicarbonate
  • 10 g baking powder
  • 30 g bitter cocoa
  • 30 g cinnamon powder
  • 1 egg yolk
  • 1 tsp milk



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In a large bowl, pour the flour, sugar, cocoa, cinnamon and baking powders, mix all the ingredients well with your hands

Put the honey, oil and a little water. Start kneading with your hands, if you need more water, add it gradually so that the dough should be soft but not liquid

Put the whole hazelnuts and knead with your hands, making sure that the hazelnuts are incorporated well into the dough and let it rest for 10 minutes

On a pastry board, cut the dough into 4 equal parts, roll them out like sticks

Place them on the baking tray covered first with parchment paper

Slightly crush the sticks with your hands and brush them with the egg yolk and milk

Bake at 180°C (350°F) in a static oven, previously heated and bake 15 minutes or until that golden crust has formed on top

When they are cooked, take them out of the oven, let them cool down without removing them from the pan, then, cut them, let them cool and serve

When they are cooked, take them out of the oven, let them cool down without removing them from the pan, then, cut them, let them cool and serve


  1. The honey, if it is hard or grainy, before putting it in the dough, melt it over a moderate heat on the gas stove, without frying it, just as you melt butter.
  2. These cookies are soft, if you prefer them more crunchy, after cutting them, put them back in the hot oven but off for 10 minutes.


* The cartoccio is a tray of dry sweets, which is given to guests of important events such as weddings, communions, baptisms, graduations. Today it is a little disused, many prefer to give only the wedding favor but, I have always made them both for my children and for my grandchildren. The foil, in addition to handing down traditions and origins, is a continuation of the festival that extends over the following days and also makes it part of those who could not intervene.


  1. The honey morselletti can be kept at room temperature for about ten days.
  2. If you want to make gift boxes, let them stay 3 days in a tray, in this way they lose moisture and then put them in bags.


  1. Drip pan
  2. Pastry board
  3. Greaseproof paper
  4. Carving knife
  5. Small saucepan or polsonetto
  6. Medium bowl
  7. Oven
  8. Spoon
  9. Tray
  10. Cooker

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