Courtesy of

Biscotti Napoletani

Contributed by: Chris WebAdmin. of


  • 2 cup all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup almonds, whole, unblanched finely g
  • 1/2 teaspoon bicarbonate of ammonia; or baking powder and
  • 1/2 teaspoon cinnamon
  • 3/4 cup almonds, whole, unblanched
  • 1/3 cup honey
  • 1/3 cup water


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.

Preheat oven to 350F.

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 stiruntil 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 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.

Cool on the pan.

Store in a tin - they keep well.

Find this page online at: