Biscotti Napoletani are served in Italy on the side of a cup of espresso, cappuccino or other hot beverages. They go well with hot chocolate, too. Delicioso!
Biscotti Napoletani

Biscotti Napoletani
Prep time
Cook time
Total time
Serve with hot chocolate, coffee, espresso or tea for a great breakfast or afternoon snack.
Recipe type: Baked Goods
Cuisine: Italian
Serves: 48 pieces
  • 2 Cups flour
  • 3/4 Cup sugar
  • 3/4 Cup unblanched whole almonds (ground fine in a blender or food processor, raw or roasted)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt (optional)
  • 3/4 Cup unblanched whole almonds (roasted)
  • 1/3 Cup honey
  • 1/3 Cup lukewarm water
  • 1/2 teaspoon almond extract (optional) or 1 teaspoon vanilla (optional)
  1. PREHEAT OVEN TO 350 degrees F.
  2. Combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside.
  3. Combine all ingredients except honey and water in a mixing bowl and stir a minute or 2 to mix. Add the honey and water and stir until a firm dough forms. Remove dough from bowl and divide in half. Tip: Lightly moisten your fingers with water to prevent the dough from sticking to them. It's easier to shape the logs.
  4. Roll each half into a log about 15 inches long. Place both logs, well apart, on a jelly roll pan lined with parchment or buttered wax paper.
  5. Bake about 30 minutes, until well risen, firm and a dark golden color. It is important that the logs bake a half hour or very close to it. Remove from oven, cool logs slightly (about 15 minutes) and place on a cutting board.
  6. Slice the logs diagonally at 1/2-inch intervals. Return the cut biscotti to the pan, cut side down, and bake an additional 15 minutes, until lightly colored and dry.
  7. If they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom.
  8. Cool on the pan. Store in a tin - they keep well.
Be careful with the first baking of these biscotti. Even though they are baked a second time after being cut, if they do not bake sufficiently the first time, the biscotti will have a hard, heavy core.

Buy raw almonds and roast them in a 300 degrees F oven for 15 to 20 minutes, stirring after the first 10 minutes. Cool to room temperature before using in a recipe).


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