Barefoot Contessa Biscotti Recipe
Biscotti, the traditional Italian almond biscuit, gains a delightful twist with this 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.