These Biscotti Napoletani are the epitome of Italian coffee shop culture: crisp, crunchy, and deeply satisfying. Unlike softer cookies, these are baked twice to achieve a dry, brittle texture that holds up perfectly when dunked into espresso or cappuccino. The dough is rich with finely ground almonds and whole nuts, providing a substantial nutty flavor profile. A touch of warm cinnamon and a drizzle of honey balance the sweetness, creating a sophisticated taste that isn’t overly sugary. They are dense yet airy, with a satisfying snap. Perfect for holiday gatherings, afternoon tea parties, or as a thoughtful homemade gift. Their long shelf life makes them a practical treat to keep in the pantry for spontaneous coffee breaks.
Biscotti Napoletani
Description
These Biscotti Napoletani are the epitome of Italian coffee shop culture: crisp, crunchy, and deeply satisfying. Unlike softer cookies, these are baked twice to achieve a dry, brittle texture that holds up perfectly when dunked into espresso or cappuccino. The dough is rich with finely ground almonds and whole nuts, providing a substantial nutty flavor profile. A touch of warm cinnamon and a drizzle of honey balance the sweetness, creating a sophisticated taste that isn't overly sugary. They are dense yet airy, with a satisfying snap. Perfect for holiday gatherings, afternoon tea parties, or as a thoughtful homemade gift. Their long shelf life makes them a practical treat to keep in the pantry for spontaneous coffee breaks.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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In a large mixing bowl, combine the flour, sugar, finely ground almonds, baking powder (or bicarbonate of ammonia), cinnamon, and whole almonds. Stir for 1-2 minutes until evenly mixed.
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Add the honey and water to the dry ingredients. Stir until a firm, cohesive dough forms.
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Remove the dough from the bowl and divide it in half.
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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.
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Bake for about 30 minutes, until well risen, firm, and a dark golden color.
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Remove the logs from the oven and allow them to cool slightly on the pan.
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Transfer the logs to a cutting board. Slice the logs diagonally at 1/2-inch intervals.
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Return the cut biscotti to the pan, arranging them cut-side down.
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Bake for an additional 15 minutes, until lightly colored and dry.
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Cool completely on the pan before serving.
Note
Storage: Store in an airtight tin. They keep well for several weeks.
Baking Tip: 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.
Variation: If you cannot find bicarbonate of ammonia, use 1/2 teaspoon baking powder and 1/2 teaspoon baking soda as a substitute.
