Biscotti Napoletani

Honey-Almond-Cinnamon Biscotti

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Preparation info

  • Makes about

    5 dozen

    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

This is another easy and delicious recipe kindly given to me by Salvatore Maggio at his pastry shop in Trapani. Salvatore was so eager to share his knowledge and his recipes that he kept dictating recipes and instructions hours after his shop had closed, while one and then another member of his family would come to remind him at twenty- or thirty-minute intervals that his supper was waiting.

Be careful with the first baking of these biscotti. Even though they are baked a second time after being cut, the biscotti will have a hard, heavy core if they do not bake sufficiently the first time.


  • 2 cups all-purpose flour
  • ¾ cup sugar
  • ¾ cup whole, unblanched almonds, finely ground in a food processor
  • ½ teaspoon bicarbonate of ammonia or ½ teaspoon each: baking powder and baking soda
  • ½ teaspoon ground cinnamon
  • ¾ cup whole, unblanched almonds
  • cup honey
  • cup water


Combine all the ingredients except the honey and water in a mixing bowl and stir a minute or two to mix. Add the honey and water and stir until a firm dough forms.

Remove the dough from the bowl and divide in half. Roll each half into a log about 15 inches long. Put both logs, placed well apart, on a jelly roll pan lined with parchment or buttered wax paper. Bake at 350 degrees for about 30 minutes, until well risen, firm, and a dark gold.

Remove from the oven, cool the 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. Stored in a tin, these keep well.