Barefoot Contessa Biscotti Recipe

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Every year during the holidays, America becomes a little sweeter. Biscotti is one of the most popular desserts at this moment. Biscotti is an Italian word that means “twice-cooked,” It refers to the classic twice-baked biscotti. 

Biscotti is a sweet cookie that is a cross between a cake and a cookie commonly found in Italian cooking. Biscotti has been made in Italy for centuries, with recipes in the 7th century. There are different varieties of this dish, but they all include eggs, flour, sugar, hazelnuts or almonds.

Barefoot Contessa Biscotti Recipe
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Barefoot Contessa Biscotti Recipe

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Recipe by Lindsay G. Cabral Cuisine: ItalianDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 
Calories

145

kcal
Total time

1

hour 

20

minutes

This is the basic type of barefoot contessa biscotti, with no additional ingredients. So, if you’re looking for an easy biscotti recipe, this is the one for you. I’ve measured the ingredients in the universal unit, so you can simply measure them without any problems.

Ingredients

  • Granulated sugar ¾ cup 

  • Vegetable oil ½ cup 

  • Eggs 2

  • Finely grated lemon zest 2 tsp

  • Pure almond extract ¾ tsp

  • Whole raw almonds ¾ cup

  • Dried cranberries ½ cup

  • All-purpose flour 1 ¾ cups

  • Baking powder 2 tsp

  • Salt ½ tsp (2 mL)

  • Ground nutmeg ½ tsp

  • For brushing 1 egg whisked with 2 tbsp water

how to make Barefoot Contessa Biscotti

  •  Prepare Oven And Tray: Preheat the oven to 325 F and Take a baking tray with parchment paper.
    Prepare Oven And Tray
  •  Mixing Wet Ingredients:  In a mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Put in the mixer almonds and dried cranberries. Mixing Wet Ingredients
  • Mixing Dry Ingredients:  Add the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. 
    Mixing Wet Ingredients
  •  Shape The Dough:  Turn your dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten.Shape The Dough
  •  Bake The Biscotti: Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but they are still warm to the touch.
     Bake The Biscotti
  •  Cut The Biscotti And Bake Again:  slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them and return them to the oven to bake for about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.Cut The Biscotti And Bake Again
  •  Serving Time: When you notice that the biscotti is at room temperature, you can now serve them or store them in an airtight container.Serving-Time

Recipe Video

Final Word:

So there you have it! A recipe for the perfect, easy to eat biscotti that you can whip up in a snap. Not only does this recipe make a great snack, but it also will never fail to impress your guests at large gatherings. It’s a great recipe to have on hand during the holidays when you’ll have lots of guests over. Bake up a batch, and watch them disappear!

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