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Barefoot Contessa Biscotti Recipe
Sally Mckenney

Barefoot Contessa Biscotti Recipe

This Barefoot Contessa Biscotti Recipe delivers crunchy, golden almond cookies that are twice-baked for the perfect crisp texture. Simple ingredients, easy steps, and endless variations make this recipe a must-try for any biscotti lover.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 biscotti
Course: Dessert, Snack
Cuisine: Italian-American
Calories: 110
Ingredients Video Notes

Ingredients
  

Biscotti Dough Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 eggs
  • ½ tablespoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup cooking oil
  • ½ cup almonds

  • 3 tablespoons unsalted butter

Video

Notes

Required Kitchen Tools

When baking biscotti, having the right tools ensures your cookies turn out crunchy, golden, and uniform. Here’s what I always keep ready before starting:
  • Mixing Bowls: One for dry ingredients, one for wet.
  • Whisk or Hand Mixer: To blend the eggs, sugar, and oil smoothly.
  • Baking Sheet: For shaping and baking the biscotti logs.
  • Parchment Paper: Prevents sticking and makes cleanup easier.
  • Sharp Serrated Knife: Essential for slicing clean biscotti shapes.
  • Cooling Rack: Lets biscotti cool evenly and crisp up properly.
With these basics in hand, you’ll breeze through the recipe just like Ina does in her kitchen.