Barefoot Contessa Biscotti Recipe: Bake Perfectly and Crunchy

What exactly is a biscotti? Is it a cake, a cookie, or something else entirely different? One thing’s for certain, as proved by the Barefoot Contessa biscotti recipe: When it’s good, it’s really good.

Whether it is a cookie or a cake, there is no denying that biscotti has become a popular treat nowadays. Perhaps it owes this to Ina Garten. Interestingly enough, among the many recipes in her various cookbooks, the Ina Garten biscotti is one of her most famous ones.

A classic holiday treat, biscotti comes in different shapes and tastes. Even though ours is the basic version, we haven’t forgotten to include some of the most sought-after variations. You can make the Ina Garten biscotti in just an hour, and what’s even better is that you can make it ahead. Make sure to check it out!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Barefoot Contessa Biscotti Recipe
• Comments

Ingredients

• All-purpose flour — 2 cups
• Granulated sugar — 1 cup
• Eggs — 3 pcs.
• Baking soda — ½ tbsp.
• Cooking oil — ½ cup
• Almonds — ½ cup, chopped
• Unsalted butter — 3 tbsp.
• Kosher salt — ½ tsp.

Instructions

1. Preheat the oven to 350 degrees.

2. Combine the flour, baking soda, and salt in a mixing bowl. Stir well.

3. In another mixing bowl, combine the eggs, oil, and sugar. Add the almonds to the mix.

4. Combine the dry mix with the wet mix. Stir well until there are no visible lumps.

5. Lightly grease the baking trays using unsalted butter.

6. Transfer the dough onto your greased trays and divide the dough into four pieces.

7. Shape the halves into 12-inch-long logs.

8. Bake the dough for about half an hour, until firm.

9. Let it cool on a rack.

10. Once cooled, slice the logs again, this time in the shape of cookies, and bake again, for 15-20 minutes.

11. Let your biscotti cool to room temperature.

Substitutions

• Flour — The original is made with all-purpose flour. If you’re short on it, try almond flour. Not only does it pair well with sliced almonds with a nutty flavor, but it also comes gluten-free as a bonus.

• Almonds — Raw almonds work perfectly well when sliced correctly, so we don’t recommend omitting them from this biscotti recipe by Ina Garten. You could also get away with using almond extract. Even though your almond biscotti won’t be as crunchy, the almond extract will still provide a similar flavor.

• Oil — Barefoot Contessa biscotti recipe calls for cooking oil when it comes to mixing wet ingredients. Even though this recipe recommends using unsalted butter to grease your baking tray, you can use any type of cooking oil instead.

Variations

• Sweeter — Even though the Barefoot Contessa biscotti recipe is as good as it is, it can always get better. If you want it sweeter, try using cherries. All you need to do is add one and a half cups of dried cherries to your dough mix and you’re good to go! Combined with almonds, they take your biscotti to another level. If cherries are not really your thing or you’re just short on them at the moment, dried cranberries will work just fine as well.

• Bitter — If you prefer to have your biscotti a bit bitter, try a cup of semisweet chocolate for a much-needed earthy flavor. You could also use chocolate chips as well.

Equipment

• Measuring cups and spoons

• 2 mixing bowls

• Baking tray

• Oven

Storage

• Transfer any leftover biscotti to an airtight container.

• Wrap the biscotti with parchment paper beforehand.

• Store the leftover Ina Garten biscotti at room temperature, where it will last for up to two weeks.

Pro Tips

• Make ahead — Even though the Barefoot Contessa biscotti recipe has a short cooking time, you can always prepare the dough beforehand and store it in your fridge for a night or two. Still, remember that fresh dough will always result in better biscotti.

• Cut it the right way — If you’d like to make a biscotti that not only tastes bakery-style but also looks that way, try using a serrated knife to cut the dough. Your biscotti will be crunchier!