Always Popular Biscotti Napoletani

Biscotti Napoletani are a Neapolitan take on the classic twice-baked Italian cookie, and they break the rules most home bakers expect. No eggs, no butter, no fat at all. Just flour, sugar, almonds, and a bit of corn syrup to bind. The result is dry, crisp, and built for the long haul, the kind of biscotti that holds up to dunking without falling apart.

Use unblanched almonds. The brown skins add color flecks and a subtle bitter note that balances the sweetness. Half the almonds get finely ground into the flour for nutty body, the other half stay whole and scatter through the dough for textural pop.

Form the dough into a tight 15-inch log, no longer. A skinnier log gives you the classic biscotti slice shape after the second bake. Wider logs produce stubby, awkward pieces.

The two bakes are non-negotiable for proper biscotti texture. The first bake sets the log. The second drives out remaining moisture and creates that signature shatter-crisp bite. Cool the log slightly between bakes so it slices clean without crumbling. Slice with a sharp serrated knife in a single sawing motion.

Chef Tips

• Don’t grease the foil. The cornstarch-light dough sticks just enough to hold its shape during the first bake, and a greased surface makes it spread.
• Slice on the strongest diagonal you can manage for longer, more elegant biscotti.
• These keep for weeks in an airtight tin. The drier and crisper, the longer they last.
• For deeper almond flavor, toast the whole almonds at 350°F (175°C) for 8 minutes before stirring into the dough.

Variations

• Add 1 teaspoon anise seeds or a few drops of anise extract for a classic Italian flavor.
• Stir in 2 tablespoons grated orange zest for a citrus-forward biscotti.
• Dip cooled biscotti halfway in melted dark chocolate for a dressier finish.