Imagine the sweet aroma of freshly baked biscotti wafting through your kitchen, enticing your senses with the promise of a delightful treat. Ina Garten, the renowned Barefoot Contessa, has a biscotti recipe that will not only tantalize your taste buds but also fill your home with warmth and comfort.
In this article, we will take you on a journey to discover the secrets behind Ina Garten’s Barefoot Contessa Biscotti Recipe.
From the ingredients that make this recipe a masterpiece to the step-by-step process that guarantees success, you’re in for a treat that will leave you craving for more.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/2 cup whole almonds, chopped
- 1/2 cup shelled pistachios, chopped
- 1/2 cup dried cherries, chopped
- 1 egg white, for egg wash
Instructions to Make Barefoot Contessa Biscotti
Mixing the Dry Ingredients
Bowl: Start by sifting the flour, baking powder, and cinnamon into a bowl. This step ensures that your dry ingredients are evenly combined, setting the stage for biscotti perfection.
Mixer (appliance): Ina Garten’s recipe calls for a stand mixer fitted with a paddle attachment. This powerful appliance will effortlessly blend the dry ingredients with the butter and sugar, creating a smooth and creamy base for your biscotti dough.
Sugar: With the mixer running at a low speed, gradually add both white and brown sugar to the dry ingredients. This slow addition allows for even distribution, ensuring that every bite of biscotti is sweet and satisfying.
Butter: Cut the butter into small cubes and add it to the mixture. Watching the ingredients come together is a testament to the magic of Ina Garten’s recipe. The butter enriches the dough, giving it that signature Barefoot Contessa flavor.
Vanilla and Almond Extracts: Don’t forget to add a teaspoon of vanilla and almond extracts to infuse the dough with their delightful essence. The scent alone will have your mouth watering in anticipation.
Yolk and Egg Whites: Now comes the separation of the eggs. Beat the egg yolks and egg whites separately until they’re light and fluffy. This step ensures that your biscotti will have the perfect texture – airy yet substantial.
Combining Ingredients: Gradually add the beaten egg yolks to the dough mixture, allowing them to fully incorporate. Follow this with the egg whites, gently folding them in. Your dough should now be velvety and ready for the next step.
Folding in the Goodness
Nuts and Cherries: Chop the almonds, pistachios, and dried cherries into bite-sized pieces. Gently fold them into the dough. The natural rubber spatula is your ally here, ensuring that every ingredient is evenly distributed.
Shaping the Dough
Parchment Paper: Line your sheet pan with parchment paper. This not only prevents sticking but also makes for easy cleanup – a Barefoot Contessa tip that simplifies your baking journey.
Dough Ball: Divide the dough into two equal parts and shape them into two logs, each about an inch in height. The parchment paper makes this process effortless, allowing you to shape and place the logs on the sheet pan with ease.
Egg Wash: Brush the tops of the dough logs with an egg white wash. This final touch will give your biscotti a beautiful golden crown when baked.
Baking Magic
Oven: Preheat your oven to 350°F (175°C). Ina Garten’s recipe relies on this precise temperature to ensure that your biscotti bake to perfection.
Baking: Place the sheet pan in the preheated oven and let the biscotti logs bake for approximately 30 minutes. Keep a watchful eye, as they should turn a lovely golden brown.
Cooling: Allow the biscotti logs to cool on the sheet pan for about 15 minutes. This ensures that they firm up before you slice them, making the cutting process easier and neater.
The Final Cut
Knife: Using a sharp knife, slice the biscotti logs at a slight angle, creating individual cookies about an inch thick. This angle is what gives biscotti their distinctive shape and allows for that satisfying crunch.
Second Bake: Lay the biscotti slices flat on the sheet pan and return them to the oven for a second bake. This is the secret to achieving that perfect crispiness. Bake for an additional 15-20 minutes, turning them halfway through to ensure even browning.
Cooling Again: Once out of the oven, let the biscotti cool completely on a wire rack. This step is essential to allow them to harden properly.
Conclusion
Ina Garten’s Barefoot Contessa Biscotti Recipe is a culinary masterpiece that combines simple ingredients with precise techniques to create a delightful treat. From the moment you start mixing the dough to the final crunch of your biscotti, you’ll be transported to a world of flavor and comfort.
So, don your apron, gather your ingredients, and embark on this Barefoot Contessa culinary adventure. Your taste buds will thank you, and your home will be filled with the aroma of pure delight. Enjoy!
Barefoot Contessa Biscotti Recipe
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup 1 stick unsalted butter, at room temperature
- 2 large eggs separated
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/2 cup whole almonds chopped
- 1/2 cup shelled pistachios chopped
- 1/2 cup dried cherries chopped
- 1 egg white for egg wash
Instructions
Mixing the Dry Ingredients
- Bowl: Start by sifting the flour, baking powder, and cinnamon into a bowl. This step ensures that your dry ingredients are evenly combined, setting the stage for biscotti perfection.
- Mixer (appliance): Ina Garten's recipe calls for a stand mixer fitted with a paddle attachment. This powerful appliance will effortlessly blend the dry ingredients with the butter and sugar, creating a smooth and creamy base for your biscotti dough.
- Sugar: With the mixer running at a low speed, gradually add both white and brown sugar to the dry ingredients. This slow addition allows for even distribution, ensuring that every bite of biscotti is sweet and satisfying.
- Butter: Cut the butter into small cubes and add it to the mixture. Watching the ingredients come together is a testament to the magic of Ina Garten's recipe. The butter enriches the dough, giving it that signature Barefoot Contessa flavor.
- Vanilla and Almond Extracts: Don't forget to add a teaspoon of vanilla and almond extracts to infuse the dough with their delightful essence. The scent alone will have your mouth watering in anticipation.
- Yolk and Egg Whites: Now comes the separation of the eggs. Beat the egg yolks and egg whites separately until they're light and fluffy. This step ensures that your biscotti will have the perfect texture – airy yet substantial.
- Combining Ingredients: Gradually add the beaten egg yolks to the dough mixture, allowing them to fully incorporate. Follow this with the egg whites, gently folding them in. Your dough should now be velvety and ready for the next step.
Folding in the Goodness
- Nuts and Cherries: Chop the almonds, pistachios, and dried cherries into bite-sized pieces. Gently fold them into the dough. The natural rubber spatula is your ally here, ensuring that every ingredient is evenly distributed.
Shaping the Dough
- Parchment Paper: Line your sheet pan with parchment paper. This not only prevents sticking but also makes for easy cleanup – a Barefoot Contessa tip that simplifies your baking journey.
- Dough Ball: Divide the dough into two equal parts and shape them into two logs, each about an inch in height. The parchment paper makes this process effortless, allowing you to shape and place the logs on the sheet pan with ease.
- Egg Wash: Brush the tops of the dough logs with an egg white wash. This final touch will give your biscotti a beautiful golden crown when baked.
Baking Magic
- Oven: Preheat your oven to 350°F (175°C). Ina Garten's recipe relies on this precise temperature to ensure that your biscotti bake to perfection.
- Baking: Place the sheet pan in the preheated oven and let the biscotti logs bake for approximately 30 minutes. Keep a watchful eye, as they should turn a lovely golden brown.
- Cooling: Allow the biscotti logs to cool on the sheet pan for about 15 minutes. This ensures that they firm up before you slice them, making the cutting process easier and neater.
The Final Cut
- Knife: Using a sharp knife, slice the biscotti logs at a slight angle, creating individual cookies about an inch thick. This angle is what gives biscotti their distinctive shape and allows for that satisfying crunch.
- Second Bake: Lay the biscotti slices flat on the sheet pan and return them to the oven for a second bake. This is the secret to achieving that perfect crispiness. Bake for an additional 15-20 minutes, turning them halfway through to ensure even browning.
- Cooling Again: Once out of the oven, let the biscotti cool completely on a wire rack. This step is essential to allow them to harden properly.
