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Biscotti Napoletani

Biscotti Napoletani recipe image
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.
Courses:
Difficulty: Intermediate
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
  • 2 C all-purpose flour
  • 3/4 C sugar
  • 3/4 C whole, unblanched almonds, finely ground
  • 1/2 t bicarbonate of ammonia or 1/2 t each, baking powder and baking soda
  • 1/2 t cinnamon
  • 3/4 C whole, unblanched almonds
  • 1/3 C honey
  • 1/3 C water
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    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.
  3. 3
    Add the honey and water to the dry ingredients. Stir until a firm, cohesive dough forms.
  4. 4
    Remove the dough from the bowl and divide it in half.
  5. 5
    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.
  6. 6
    Bake for about 30 minutes, until well risen, firm, and a dark golden color.
  7. 7
    Remove the logs from the oven and allow them to cool slightly on the pan.
  8. 8
    Transfer the logs to a cutting board. Slice the logs diagonally at 1/2-inch intervals.
  9. 9
    Return the cut biscotti to the pan, arranging them cut-side down.
  10. 10
    Bake for an additional 15 minutes, until lightly colored and dry.
  11. 11
    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.

Keywords: biscotti, napoletani, italian cookies, almond biscotti, twice baked, crunchy cookies, coffee dip, cinnamon honey, holiday treats, pantry staples, homemade gifts, nutty flavor
Read it online: https://www.chefs-mate.com/recipe/biscotti-napoletani/