Italian-born crunchy, chewy biscuits are known as biscotti. The formula for Barefoot Contessa’s biscotti is replicated in this article. Almonds are commonly used in the baking of biscotti, which are delicious as a dessert or after-dinner treat.
Try our favorite Barefoot Contessa Biscotti recipe if you’re in the mood for a simple treat like a crispy, almondy, chocolate chip-like biscotti that remains soft and chewy.
Simple pantry staples are all that is needed for this dish. Additionally, the dough can be prepared ahead of time, frozen for later use, and baked right before serving to save time.
Equipment
- Baking sheets (large)
- Small & Medium Bowls
- Electric egg beater
- Non-stick pans
- Oven
Ingredients
- Cup of Sugar, One
- 1/2 tablespoon of baking powder
- 1/2 tablespoon of salt
- All-purpose flour 2 cups
- Three egg yolks
- Unsalted butter, 3 tablespoons
- Almonds, blanched and sliced, 1/2 cup
- The equivalent of 6 ounces of semisweet chocolate
Instructions
- Set the oven to 350 degrees Fahrenheit.
- Butter two sizable baking trays. While the oven is preheating, put one pan inside.
- Salt, baking soda, and sugar are all combined in a medium dish. Add the flour and stir well to incorporate.
- Whisk egg yolks. Add half the remaining dry ingredients. Mix melted butter with electric beaters. Add the remaining dry ingredients slowly to mix.
- Onto the hot, greased pans, lay the second layer of dough. Divide the dough into four equal parts. Make 12-inch logs.
- To guarantee a clean cut, score the top into rectangles and then trim off any extra dough. Do not omit this process or the tops will turn out tough and rubbery when cooked. Sprinkle the tops with the reserved flour.
- For about 20 minutes, or until firm but not browned, bake the biscuits. Take out of the oven, then let cool on the trays. Continue by using the leftover butter.
- Prepare to slice after the food has chilled. Lay each dough piece on its side on a cutting block after carefully picking it up by its scored ends. Run the other end of the wood over the straight edge while holding one end firmly against it with a knife or other straight edge.
- Create cookies: Divide each piece in half to create two flat biscotti halves, then gently dust with flour. About 15 inches long and 3 to 4 inches broad, roll into cylinders. Six strips should be cut from each cylinder; roll the strips between your hands to reshape them.
- To help hold the segments together, several times wrap each strip around itself. Place on baking pans covered with parchment paper. Put some more flour on top. Until browned, bake for 10 to 12 minutes. Place on wire racks to fully cool. Serve immediately or keep for up to seven days in airtight receptacles.
Quick Info!!!
Serving Barefoot Contessa Biscotti
Barefoot Contessa Biscotti can be served simply or with icing or honey on top. On a plate, arrange the biscotti slices and garnish as desired. The topping can also include cinnamon granules.
With coffee, milk, or tea, serve cookies. Slice them narrowly into wedges, then cover them with melted chocolate. Or simply eat it while drinking your preferred beverage right out of the box.
FAQs
Are biscotti healthy?
Because they are typically lower in fat and sugar and are made with whole grain flour, which contributes some dietary fiber, biscotti are viewed as a healthier alternative to some other types of cookies or baked goods. Biscotti are still a treat, so it’s essential to remember to eat them in moderation as part of a balanced diet.
What type of flour is ideal for making biscotti?
The finest biscotti are those that are crisp. The purpose of double baking is to achieve a crusty result. In your recipe, you may use any all-purpose wheat flour.
However, if you want your biscotti to have a nice texture and a higher protein content, you can opt for almond flour.
Why aren’t my biscotti crisps?
Your biscotti are not crisp due to improper preparation. You must absolutely bake your biscotti twice. The longer you prepare biscotti, the crispier they become.
Can I substitute oil for butter in biscotti?
Yes, you can substitute oil for butter. There is no singular method for making biscotti. Some bakers opt for butter, while others prefer oil. It depends on personal preference and the skill with which you use the available ingredients.
Does biscotti keep well?
Yes, it does. Your biscotti can be frozen for no longer than four months. It is also recommended to freeze biscotti dough before preparing them.
Conclusions
The preparation of some delicious barefoot Contessa biscotti prepared at home has never been simpler than it is now. Make some new ones by making some straightforward adjustments to your go-to chocolate chip cookie recipe, then get the oven going.
With our straightforward recipe for barefoot Contessa biscotti, you’ll be able to make these crackly snacks whenever you feel like indulging in them.
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Barefoot Contessa Biscotti Recipe
Equipment
- Baking sheets (large)
- Small & Medium Bowls
- Electric egg beater
- Non-stick pans
- Oven
Ingredients
- Cup of Sugar, One
- 1/2 tablespoon of baking powder
- 1/2 tablespoon of salt
- All-purpose flour 2 cups
- Three egg yolks
- Unsalted butter, 3 tablespoons
- Almonds, blanched and sliced, 1/2 cup
- The equivalent of 6 ounces of semisweet chocolate
Instructions
- Set the oven to 350 degrees Fahrenheit.
- Butter two sizable baking trays. While the oven is preheating, put one pan inside.
- Salt, baking soda, and sugar are all combined in a medium dish. Add the flour and stir well to incorporate.
- Whisk egg yolks. Add half the remaining dry ingredients. Mix melted butter with electric beaters. Add the remaining dry ingredients slowly to mix.
- Onto the hot, greased pans, lay the second layer of dough. Divide the dough into four equal parts. Make 12-inch logs.
- To guarantee a clean cut, score the top into rectangles and then trim off any extra dough. Do not omit this process or the tops will turn out tough and rubbery when cooked. Sprinkle the tops with the reserved flour.
- For about 20 minutes, or until firm but not browned, bake the biscuits. Take out of the oven, then let cool on the trays. Continue by using the leftover butter.
- Prepare to slice after the food has chilled. Lay each dough piece on its side on a cutting block after carefully picking it up by its scored ends. Run the other end of the wood over the straight edge while holding one end firmly against it with a knife or other straight edge.
- Create cookies: Divide each piece in half to create two flat biscotti halves, then gently dust with flour. About 15 inches long and 3 to 4 inches broad, roll into cylinders. Six strips should be cut from each cylinder; roll the strips between your hands to reshape them.
- To help hold the segments together, several times wrap each strip around itself. Place on baking pans covered with parchment paper. Put some more flour on top. Until browned, bake for 10 to 12 minutes. Place on wire racks to fully cool. Serve immediately or keep for up to seven days in airtight receptacles.
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