Barefoot Contessa Biscotti Recipe

Barefoot biscotti are crunchy, chewy cookies of Italian origin. They are typically baked with almonds and tastes great as an after-dinner snack or dessert. If you find yourself craving the simple pleasure of a crispy, almondy, chocolate chip-like biscotti that stays soft and chewy, try our favorite Barefoot Contessa Biscotti recipe made with all-natural ingredients.

This recipe only requires some basic, readily available pantry ingredients. And to save time, the dough is excellent to make ahead of time, freeze for later use, then bake just before serving. Try this versatile recipe for a light bite anytime.

Barefoot Contessa Biscotti Recipe
Image Credits: Pinterest

Barefoot Contessa Biscotti Recipe:

How to Make Barefoot Contessa Biscotti

Barefoot Contessa Biscotti Recipe

This is a simple recipe on how to make barefoot contessa biscotti.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Breakfast, Side Dish, Snack
Cuisine Italian
Servings 6 people

Equipment

  • Large baking sheets
  • Medium & small bowls
  • Electric egg beaters
  • Nonstick pans
  • Oven

Ingredients
  

  • 1 cup sugar
  • 1/2 tbsp. baking soda
  • 1/2 tbsp. salt
  • 2 cups all purpose flour
  • 3 yolks eggs
  • 3 tbsp. unssalted butter
  • 1/2 cup blanched slivered almonds
  • 6 ounces semisweet chocolate

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Grease two large baking sheets. Place one sheet in the oven while it preheats.
  • Whisk together the sugar, baking soda, and salt in a medium bowl. Add the flour and mix thoroughly until well combined.
  • Beat the egg yolks in a small bowl, and then stir into half of the remaining dry ingredient mixture. Using electric beaters, blend in the melted butter. Then fold in the rest of the dry ingredients just enough to combine them.
  • Place the second sheet of dough onto the hot, greased pans. Divide the dough into 4 equal portions, and shape these pieces into log shapes about 12 inches long.
  • Score the top into rectangles, then cut off any excess dough to ensure a clean cut. Sprinkle the tops with the reserved flour – don’t skip this step or they will be tough and rubbery once cooked.
  • Bake cookies for about 20 minutes or until firm but not browned. Remove from the oven and allow to cool on the racks. Repeat with the remaining butter.
  • Once cooled, get ready for the slicing. Carefully pick up each dough by its scored ends and lay it on its side on a cutting board. Hold one end tightly against a straightedge such as a knife and run the other end of the log over the straightedge.
  • Assemble Cookies: Split each piece down the middle so you have two flat biscotti halves and sprinkle lightly with flour Roll into cylinders about 15 inches long by 3-4 inches wide. Slice each cylinder into six strips and roll these between your palms to shape the strips again.
  • Wrap each strip around itself several times to help bind the slices together. Arrange on parchment paper-lined baking sheets. Sprinkle with more flour. Bake for 10-12 minutes or until golden. Transfer to wire racks to cool completely. Serve as desired or store in airtight containers for up to 7 days.

Video

Notes

Substitute Almond Flour Instead Of All-Purpose
Although you may substitute an equal amount of all-purpose flour for almond flour, there will be a noticeable difference. Almond flour has higher protein content than wheat flour, which helps give substance and texture to biscotti.
Substitute Buttermilk for Milk
If you want a slightly softer cookie, use buttermilk instead of milk. Alternatively, add 1 teaspoon vanilla extract or rum flavor along with the eggs.
Substitute More Sugar For Less
While most of us love our chocolate chip cookie recipe with more sugar, try reducing the sugar to only 3 tablespoons per batch. Add less at first because it is easy to overload the dough, which could cause the finished product to be sweeter.
Add Toasted Coconut
Adding shredded coconut to the finished cookie gives them the classic tropical flavor that makes them so irresistible. Simply chop up a coconut, place in a shallow dish, and toast in a 300°F oven for 5-7 minutes until light brown. Allow them to cool before using.
Coconut Sugar
You can also use a combination of raw organic cane sugar and coconut palm sugar since they have similar properties.
Other ideas using cacao nibs
You can replace the chocolate chips with coarsely chopped cacao nibs. Also, try adding ½ cup walnuts or pecans.
Keyword barefoot contessa biscotti, Barefoot Contessa biscotti recipe, Inas biscotti

Serving Barefoot Contessa Biscotti

You can serve barefoot contessa biscotti plain or topped with icing or honey. Place sliced biscotti on a platter and top appropriately. You can also add powdered cinnamon to the topping.

Serve biscotti with coffee, milk, or tea. Cut thinly into wedges and drizzle melted chocolate over them. Or just enjoy it straight from the package with your favorite beverage.

Frequently Asked Questions (FAQs)

Are biscotti healthy?

Yes, biscotti is healthy. But that is not to say all the biscotti available in any random bakery is healthy for you. The good news is that there is a wide range of ingredients that can be used to prepare them.

Therefore, if you are watching a certain element in your diet, it’s possible to bake your biscotti with ingredients that don’t hurt your health.

What kind of flour is best for biscotti?

The best biscotti is a crunchy biscotti. The idea of double baking is to bring out a crispy outcome. You can use any all-purpose wheat flour in your recipe. 

However, if you are keen on having a good texture and a higher percentage of proteins in your biscotti, you can go for   Almond flour.

Why is my biscotti not crispy?

Your biscotti is not crispy because of underbaking. You strictly need to bake your biscotti twice. The longer the time in the oven the tougher the biscotti. 

Why do my biscotti crumble when I cut them?

That is probably because you didn’t give it time to cool. The double baking technique in the biscotti recipe is to ensure that it takes as much time to drain excess moisture. The process is often to achieve a non-crumbling outcome.

Why are my biscotti so hard?

Your biscotti is hard because you overcooked it in the oven. Time is a factor in baking your biscotti. The second baking period should have a lowered heat in the oven and the stay should not exceed 20 minutes.

Why did my biscotti crack?

Biscotti cracks due to different possibilities. The Barefoot Contessa recipe requires you to combine the mixtures correctly. The mixtures should be evenly distributed.

Overcooking can also cause biscotti to crack.  Too much exposure to heat means the moisture is continuously absorbed making them hard to a point of cracking.

Why is my biscotti dough so sticky?

Your biscotti is sticky because you used less ratio of flour in the mixture. To avoid that, ensure that the ratio is proportional all the time. Adding more flour can help sort out the stickiness.

Can I use oil instead of butter in biscotti?

Yes, you can use oil in place of butter. There is no single approach to preparing biscotti. Some bakers use butter and others go for oil. It depends on your preference and your precision in using the available ingredients

Does biscotti freeze well?

Yes, it does. You can freeze your biscotti for not more than four months.  It’s also advisable to freeze biscotti dough ahead of time before baking them.

Do biscotti harden as they cool?

Cooling biscotti facilitates slicing. So as they cool, biscotti tends to become tough.

How do you tell if biscotti is done?

You can tell your biscotti is well-done if;

  • It’s golden brown.
  • Doesn’t crumble when cut.
  • If it is tough enough.

Conclusion

Preparing some sweet homemade barefoot contessa biscotti has never been this easy. Make some fresh with a few simple changes to your favorite chocolate chip cookie recipe and bake away.

With our easy-to-follow barefoot contessa biscotti recipe, you get to enjoy these crispy treats anytime you want them.

READ ALSO: Ingredients for Apple Martini.

One thought on “Barefoot Contessa Biscotti Recipe

Comments are closed.