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Authentic Sicilian Piparelli Recipe
Piparelli Cookies – Classic Sicilian Almond Biscotti
Piparelli are twice-baked biscotti, rustic in appearance but rich in flavor. The dough starts with toasted whole almonds, flour, sugar, and a drizzle of honey, sometimes lifted with hints of orange zest, cinnamon, or black pepper.
They’re first baked as long logs, then sliced and baked again until crisp and golden. The result is a cookie that’s firm but never dry, sweet but not cloying, and perfect for dipping.
Every bite offers a satisfying crunch followed by the earthy sweetness of almonds and the warmth of spice.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Servings: 24 biscotti
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups (250 g) all-purpose flour
  • ¼ cup (60 ml) honey
  • ¾ cup (150 g) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1½ cups (200 g) whole almonds, lightly toasted
  • 2 large eggs
  • 2 tablespoons olive oil or melted butter
  • Pinch of salt
  • ¼ teaspoon ground cloves or black pepper (optional)
  • 1 tablespoon finely grated orange zest (optional)

Instructions
 

  1. Preheat:
    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Toast the almonds:
    Spread the almonds on a baking tray and toast for about 8–10 minutes, just until golden and fragrant. Let cool slightly.
  3. Make the dough:
    In a large bowl, mix the flour, sugar, baking powder, cinnamon, and salt. Add the honey, olive oil (or butter), eggs, and orange zest. Stir until a soft dough forms. Fold in the toasted almonds.
  4. Shape and first bake:
    Divide the dough in half and shape each portion into a log about 10 inches long and 2 inches wide. Place them on the prepared sheet, leaving space between them.
    Bake for 20–25 minutes, or until lightly golden and firm to the touch.
  5. Slice and second bake:
    Remove the logs from the oven and let them cool for 10 minutes. Using a serrated knife, slice diagonally into ¾-inch (2 cm) pieces. Lay the slices cut-side down on the baking sheet.
    Return to the oven and bake another 10–12 minutes, turning once, until crisp and golden brown.
  6. Cool completely:
    Let the Piparelli cool on a wire rack. They’ll harden as they cool, developing their classic crunch.

Notes

Toast your almonds well: Don’t skip this step. The toasty flavor gives Piparelli their signature depth. Once you smell that nutty aroma, they’re ready.
Use good honey: A fragrant honey, like orange blossom or wildflower makes a huge difference. It adds richness and a subtle floral note that sugar alone can’t.
Watch the second bake: The cookies should be golden, not dark brown. A few minutes too long can make them too hard.
Slice while warm: After the first bake, let the logs cool just a bit—still warm, but firm enough to cut. This helps keep the slices neat and prevents crumbling.