Barefoot Contessa Biscotti is made with flour, sugar, eggs, almonds, cranberries, lemon zest, and almond extract for a crisp, nutty treat.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
I first made Barefoot Contessa Biscotti on a whim, inspired by a rainy afternoon and a need for something cozy with my coffee. The recipe looked simple enough, and I figured, why not? What I didn’t expect was how fun the process would be — shaping the logs, brushing on the egg wash, and that satisfying slice into golden, twice-baked perfection. The scent of toasted almonds and citrus filled the kitchen, and when I dunked that first crunchy piece into my coffee, I knew this would be a forever favorite. Now, it’s my go-to for holiday gifts, lazy Sunday baking, or just whenever I want a cookie that feels a little special.
Why You’ll Love This Barefoot Contessa Biscotti Recipe
This recipe brings you crisp, golden biscotti with a perfect balance of sweetness, citrus, and nutty goodness. It’s simple to make with everyday ingredients, keeps for weeks, and is endlessly versatile for pairing or gifting. Whether you’re dunking it in coffee or dressing it up with chocolate, these biscotti never disappoint.
Ingredient Notes
This biscotti recipe keeps it classic but leaves room for your creative twists.
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All-purpose flour gives the biscotti structure and crispness.
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Granulated sugar adds just the right sweetness without overpowering.
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Vegetable oil brings moisture without making the biscotti soft.
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Eggs help bind the dough and give a golden hue.
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Almond extract and lemon zest add aromatic depth.
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Raw almonds and dried cranberries provide crunch and pops of tart sweetness.
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Baking powder and salt balance and lift the dough.
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Nutmeg gives a subtle warmth that rounds out the flavor.
How to Make Barefoot Contessa Biscotti — Step-by-Step
Making biscotti is easier than it sounds. It’s just a mix, shape, bake, slice, and bake again adventure!
Step 1 Preheat your oven to 325°F (163°C) and line a baking tray with parchment paper.
Step 2 In a mixing bowl, whisk together the vegetable oil, sugar, eggs, lemon zest, and almond extract until smooth. Stir in the almonds and cranberries.
Step 3 In a separate bowl, mix the flour, baking powder, salt, and nutmeg. Gradually add to the wet ingredients and stir until a dough forms.
Step 4 Divide the dough into two portions. Shape each into a 12-inch log on the baking sheet and flatten slightly with a spatula.
Step 5 Brush with the egg-water mixture. Bake for about 35 minutes until golden. Let cool until just warm.
Step 6 Slice the logs into 1/2-inch cookies. Arrange cut-side down on the baking sheet. Bake 20 minutes more until crisp and lightly browned. Let cool fully.
Storage Options
Store fully cooled biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in layers separated by parchment for up to 3 months. Thaw at room temperature and enjoy as usual.
Variations and Substitutions
You can customize this biscotti to your liking without much fuss.
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Swap almonds for pistachios, hazelnuts, or pecans.
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Use dried cherries, apricots, or raisins instead of cranberries.
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Add mini chocolate chips or dip the ends in melted chocolate for a sweet finish.
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Try orange zest instead of lemon for a different citrus note.
What to Serve With This Barefoot Contessa Biscotti
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
These biscotti shine with many pairings — here are a few favorites:
A hot cup of coffee or espresso: The crunchy texture holds up beautifully when dunked, making your coffee break feel like a café moment.
A glass of Vin Santo or dessert wine: A traditional pairing that brings out the nutty, sweet notes of the biscotti while adding a touch of elegance.
FAQ
Q: Why is biscotti baked twice?
A: Double baking gives biscotti its classic hard, crisp texture that’s perfect for dunking without falling apart.
Q: Can I make biscotti without nuts?
A: Absolutely. Just leave them out or replace with seeds, extra dried fruit, or chocolate chips.
Q: How do I slice biscotti without crumbling?
A: Let the logs cool slightly, use a serrated knife, and slice gently with a sawing motion for clean cuts.
Barefoot Contessa Biscotti
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons finely grated lemon zest
- 3/4 teaspoon pure almond extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3/4 cup whole raw almonds
- 1/2 cup dried cranberries
- 1 egg whisked with 2 tablespoons water (for brushing)
Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Sharp knife
Instructions
- Step 1 Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Step 2 In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, lemon zest, and almond extract until smooth. Stir in the almonds and dried cranberries.
- Step 3 In a separate bowl, combine the all-purpose flour, baking powder, salt, and ground nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Step 4 Divide the dough into two equal portions. Shape each portion into a 12-inch log on the prepared baking sheet. Flatten each log slightly with a spatula.
- Step 5 Brush the tops of the logs with the egg and water mixture. Bake for 35 minutes, or until the logs are golden brown and set. Allow to cool on the baking sheet until just warm to the touch.
- Step 6 Using a sharp knife, slice each log into 1/2-inch-thick pieces. Arrange the slices cut-side down on the baking sheet. Bake for an additional 20 minutes, or until crisp and lightly browned. Let cool completely before serving or storing.
Notes
Nutrition
