Biscotti, the traditional Italian almond biscuit, gains a delightful twist with this Barefoot Contessa Biscotti recipe. This version captures the essence of Ina Garten’s elegant, yet straightforward approach to baking.
Perfect for pairing with a steaming cup of coffee or a glass of vin santo, these biscotti make every bite a moment to cherish.
Follow this guide to create a batch of crisp, perfectly textured treats that will brighten any tea time or dessert spread.
Personal Experience
There’s something incredibly satisfying about baking biscotti. My first attempt at this Barefoot Contessa Biscotti recipe turned my kitchen into a fragrant haven of almond and vanilla.
The final product was so delightful that it became my go-to gift for special occasions, earning rave reviews from friends and family.
Equipment List
- Measuring cups and spoons
- Mixing bowls
- Electric mixer
- Spatula
- Baking sheet
- Parchment paper
- Serrated knife
Ingredients List
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 stick unsalted butter, room temperature
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 cup whole almonds, toasted
- 1/2 cup dried cranberries (optional)
Barefoot Contessa Biscotti Recipe – Step-by-Step Preparation
Step 1:
Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
Step 2:
In a medium bowl, whisk together flour, baking powder, and salt.
Step 3:
In a large bowl, using an electric mixer, cream together the sugar and butter until light and fluffy.
Step 4:
Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
Step 5:
Gradually add the flour mixture, mixing until just incorporated.
Step 6:
Fold in the almonds and, if using, the cranberries.
Step 7:
Divide the dough in half and form two logs, approximately 12 inches long and 2 inches wide, on the prepared baking sheet.
Step 8:
Bake for 25 minutes, until lightly browned.
Step 9:
Cool for 20 minutes; then, using a serrated knife, cut logs into 3/4-inch slices.
Step 10:
Lay the slices cut side down on the baking sheet and bake for another 8-10 minutes on each side, until crisp.
Tips for Success
- Ensure your butter is at room temperature to blend smoothly with the sugar.
- Toast the almonds before adding them to the dough to enhance their flavor.
- Slice the biscotti diagonally for longer, restaurant-style pieces.
- Let the logs cool before slicing to prevent the biscotti from crumbling.
- Store the biscotti in an airtight container to maintain their crispness.
Variations
- Chocolate Chip Biscotti: Add 1/2 cup of chocolate chips to the dough for a sweet twist.
- Lemon Poppy Seed: Replace almond extract with lemon extract and add 1 tablespoon of poppy seeds.
- Gluten-Free Biscotti: Substitute the all-purpose flour with your favorite gluten-free flour blend.
- Nut-Free Biscotti: Omit the almonds and add an additional 1/2 cup of dried fruit or seeds.
- Double Chocolate Biscotti: Add 1/4 cup of cocoa powder to the flour mixture and 1/2 cup chocolate chips.
Conclusion
Creating your own Barefoot Contessa Biscotti Recipe offers a satisfying foray into artisan baking, yielding delightful results that are perfect for sharing or savoring solo.
These biscotti not only embody the rustic charm of Italian baking but also adapt beautifully to personal tastes with various variations.
Enjoy crafting these elegant, crunchy treats that are bound to impress at any gathering.
FAQs
What are some serving suggestions for Barefoot Contessa Biscotti?
Barefoot Contessa Biscotti are versatile and perfect as a standalone snack or paired with a beverage.
Serve them with a cup of espresso or cappuccino for a classic Italian experience, or dip them in vin santo or a sweet dessert wine for a delightful treat.
They also make excellent additions to ice cream or a cheese board.
Is it possible to make the Barefoot Contessa Biscotti Recipe gluten-free?
Yes, you can make these biscuits gluten-free by substituting the all-purpose flour with an equal amount of your preferred gluten-free flour blend.
Ensure that the blend is suitable for baking to maintain the biscotti’s texture.
Can the biscotti dough be made in advance?
Yes, the biscotti dough can be prepared in advance. You can refrigerate the shaped dough logs overnight, which might even help in slicing them more cleanly.
Just ensure to wrap them tightly in plastic wrap to keep the dough from drying out.
Barefoot Contessa Biscotti Recipe
Equipment
- Measuring cups and spoons
- Mixing bowls
- Electric mixer
- Spatula
- Baking sheet
- Parchment paper
- Serrated knife
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 stick unsalted butter room temperature
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 cup whole almonds toasted
- 1/2 cup dried cranberries optional
Instructions
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, using an electric mixer, cream together the sugar and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
- Gradually add the flour mixture, mixing until just incorporated.
- Fold in the almonds and, if using, the cranberries.
- Divide the dough in half and form two logs, approximately 12 inches long and 2 inches wide, on the prepared baking sheet.
- Bake for 25 minutes, until lightly browned.
- Cool for 20 minutes; then, using a serrated knife, cut logs into 3/4-inch slices.
- Lay the slices cut side down on the baking sheet and bake for another 8-10 minutes on each side, until crisp.
Notes
- Ensure your butter is at room temperature to blend smoothly with the sugar.
- Toast the almonds before adding them to the dough to enhance their flavor.
- Slice the biscotti diagonally for longer, restaurant-style pieces.
- Let the logs cool before slicing to prevent the biscotti from crumbling.
- Store the biscotti in an airtight container to maintain their crispness.