Barefoot Contessa Biscotti Recipe

Recipes from the Barefoot contessa cookbook is simply delicious. The perfect measurement and timing that makes the dishes delightful. When I first tried the biscotti, they turned out so hard that I had to throw them out. After researching and trying several recipes, finally, I made perfect biscotti from barefoot contessa biscotti recipe. When I first tried my homemade biscotti, I straightway fell in love with the recipe. Nothing is so much fun than preparing a perfect biscotti. So, I’m going to share the recipes with you guys, and from then I have prepared different versions of biscotto. The recipes are given below.

Cherry pistachio biscotti recipe: 

When you prepare this cherry pistachio flavored biscotti, you need to just add the extra dried cherries and shelled pistachios. The basic rules for preparing ina Garten biscotti are the same. Her invention has brought the biscotti to a whole new level. You are going to learn the perfect biscotti recipe you have ever tried. So, don’t get confused looking for easier ways. Your time will not worth the taste. Let’s jump to the recipe.

Ingredients: 

  • 1 1/2 sticks of unsalted butter
  • 1 cup of light brown sugar
  • 1/2 cup of granulated sugar
  • 1 1/2 teaspoons of ground cinnamon
  • 2 teaspoons of pure vanilla extract 
  • 3 large eggs
  • 1/2 cup of shelled pistachios 
  • 3 cups of all-purpose flour
  • 1 1/3 cups of Bob’s Red Mill almond meal or almond flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of kosher salt
  • 1/2 cup of Turbinado sugar 
  • 1/2 cup of whole dried cherries

Directions: 

Step 1: Bringing out an electric mixer, add the butter stick (at room temperature), 1/2 cup of granulated sugar, and 1 cup of brown sugar into the bowl of an electric mixer. Turn on the mixer on medium speed and beat for 3 minutes. While mixing, add 11/2 tsp of cinnamon for the fragrance.

Step 2: After 3 minutes, when the butter is light and fluffy, add 2 egg yolks (previously separated from egg white) and 2 tsp of vanilla extract. Mix all ingredients for 5 minutes or until they are well combined. 

Step 3: Set the oven to preheat to 300 degrees F. In a regular bowl, add flour, almond milk, baking powder, and a pinch of salt. When the electric mixer is working on low, slowly pour the dry mixture into the butter-sugar mixture. Continue mixing the ingredients until they are well combined and turn into a soft dough. Scrape down the bowl with a flat rubber spatula and the beater to make sure all ingredients are evenly soft. 

Step 4: Add the pistachios and cherries into the mixing bowl and mix for another 5 minutes. You can mix them by hand too but I feel comfortable while mixing them with an electric mixture. 

Step 5: Cover a sheet pan with parchment paper and place the dough on the parchment paper. Sprinkle enough flour on the dough, roll the dough, and divide the dough equally in halves. Squish the dough and shape them like cylinders, about 9 inches in length and 2 inches in diameter. As they will get fluffy, you need to place them in a mild distance, about 3 inches apart from each other. For all types of biscotti pan recipes, you need to follow this distance.

Step 6: Now, beat the reserved egg white in a bowl for 15 seconds. Slightly brush the prepared dough with beaten egg white and add 1 tsp of turbinado sugar at the top of the dough.  

Step 7: Place the sheet in the preheated oven and set the timer for 45 minutes. After 45 minutes, when done, remove from the oven and let cool for 30 minutes. By this time the dough has got light brown color.

Step 8: Slice the biscotti dough with a serrated knife about ½ inch thick. Again, turn the temperature down to 275 degrees F. 

Step 9: Brush the remaining egg white evenly on the biscotti slices, and sprinkle more turbinado sugar. 

Step 10: Place the baking sheet again into the oven for 20 minutes. By this time, one side of the biscotti slices is done. Using tongs, turn each slice once, and place them into the oven for another 20 minutes. You can smell the beautiful aroma of baking, and the color turns into fine brown. Transfer the slices to a baking rack for cooling. 

The amazing pistaccio biscotti is ready. Yum! Serve yourself with your favorite flavored coffee and enjoy the taste. 

Egg white biscotti recipe: 

This is the simplest version of barefoot contessa biscotti without any special adding. So, when you want to have biscotti in s simple way, this version will be perfect for you. I have measured the ingredients at the universal unit so that you can easily measure them without facing any difficulties. 

Ingredients: 

  • 265 grams of egg white
  • 100 grams of castor sugar
  • 2 tsp of salt
  • 4 tbsp. of organic honey
  • 320 grams of all-purpose flour
  • 2 tbsp. of vanilla extract

Directions: 

Step 1: Firstly, you need to pour egg white and castor sugar into a bowl of an electric mixer. Whisking them over medium speed until the stiff peaks. Well, in my case, the whisking time was 10 minutes. 

Step 2: Turning down the speed in low, pour 4 tbsp. of honey and a pinch of salt. beat the ingredients until they are well combined. 

Step 3: With a rubber spatula, toss and stir the mixture. While the electric mixer is on, add the all-purpose flour slowly in several parts, combining them all well. 

Step 4: Now, line the baking sheet with parchment paper, and obviously, you need to preheat the oven to 300 degrees F. 

Step 5: Scrape the mixture by hand and place them in the prepared baking sheet. It will be easier to shape them by hand. Shape the dough into a flattened log. The thickness should be 2 inches. 

Step 6: Keep the baking sheet in the preheated oven and bake them for 30 minutes. If your dough is thicker, you can increase the time up to 45 minutes. 

Step 7: Before slicing, let the dough set cool. Slice them up as per your choice. Well, I’m slicing them in 1 1/5 cm each and in a 45-degree angle. 

Step 8: Lower the oven temperature to 250 degrees F ad let the slices bake for another 15 minutes for each side. When you will notice that the biscotti are fine brown color, expel them from oven and let your biscotti cool before storing them in an air-tight container. 

With few ingredients and little patience, you will be able to prepare these special homemade biscotti for your everyday simple snack. 

Conclusion: 

I have showed you a simple recipe and a cherry-pistachio flavored recipe. Both of the recipes are so delicious that you will forget all your effort preparing the dish. You can also add Choco chips, only shelled pistachios, diced almond, etc. for variations. Stay connected and let us know what type of recipes you expect from us.

Barefoot Contessa Biscotti Recipe
Barefoot Contessa Biscotti Recipe

The complex barefoot contessa biscotti recipe needs perfect timing while baking and making doughs. The article shows the right path to follow for making this Italian snack.

Type: snacks

Cuisine: Italian

Keywords: Barefoot Contessa Biscotti Recipe

Recipe Yield: 8 servings

Calories: 102 calories

Preparation Time: 10M

Cooking Time: 1H15M

Total Time: 1H25M

Recipe Ingredients: Butter brown sugar cinnamon dried cherries vanilla extract shelled pistachios

Recipe Instructions: In an electric mixer prepare the dough Bake the dough in preheated oven Slice the dough into biscotti and bake for the final touch

Editor's Rating:
5
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