Favourite Biscotti Napoletani
Submitted by kayeR
Authentic Neapolitan biscotti with whole and ground almonds, honey, and cinnamon. Twice-baked Italian cookies with a deep nutty crunch and no butter or eggs.
YIELD
36 servingsPREP
30 minCOOK
45 minREADY
2 hrsBiscotti Napoletani are the Southern Italian cousin of the more famous Tuscan biscotti. Where Tuscan biscotti rely on eggs and butter, these Naples-style cookies skip both, leaning instead on honey for moisture and almonds for richness. The result is leaner, harder, more austere, and somehow more deeply flavorful.
The dual almond treatment is the secret. Ground almonds blend into the dough adding fat and binding, while whole almonds stay intact for serious crunch. You get nutty depth in every bite plus the bite-back texture that biscotti are known for.
Baker’s ammonia (ammonium bicarbonate) is the traditional leavening agent in many old Italian recipes. It produces an extraordinarily crisp, light texture impossible to get with baking powder. If you can’t find it at a baking supply or pharmacy, baking powder works but the texture will be slightly less crisp.
The two-stage bake produces the signature biscotti texture. The first bake sets the log. The second bake dries each slice into the rock-hard, dunk-ready texture. Don’t shortcut either stage.
Pro Tips
- Toast the whole almonds for 5 minutes at 350°F (180°C) before adding to the dough. Untoasted nuts taste flat.
- Honey crystallizes if cold. Warm it slightly before mixing into the dough for easier incorporation.
- Slice the warm logs with a serrated knife at a sharp diagonal. Longer slices look more elegant and dunk better in espresso.
- Bake until truly dry on the second pass. Slightly underbaked biscotti go soft within a day.
Variations
Ingredients
Directions
Preheat oven to 350℉ (180℃).
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.
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.
Bake about 30 minutes, until well risen, firm and a dark golden color. Remove from oven, cool logs slightly and place on a cutting board. Slice the logs diagonally at ½-inch intervals.
Return the cut biscotti to the pan, cut side down, and bake an additional 15 minutes, until lightly colored and dry. Cool on the pan. Store in a tin--they keep well.
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