Brown Butter Biscotti

Brown Butter Biscotti

Posted by Mimi on 10th Apr 2017

Brown butter is one my most favorite things...ever. It is such a delicious flavor, however it's not very popular among the masses. This makes me like it even more. The flavor is hard to describe, but it's somewhere in between sweet, caramel, maple and nutty. Brown butter is super easy to make and once you get the hang of it, I bet you'll be making it all the time. You can also use it in other things besides dessert, like pancakes, waffles, muffins, cinnamon rolls, scones and more. This Brown Butter Biscotti recipe is one of my favorites! And, this recipe has one quick adjustment to make them gluten free if you want. 

Brown Butter Biscotti | Makes 12 biscotti pieces


  • 1 stick (113 grams) organic salted butter, browned
  • 113 grams (1/2 cup) organic packed dark brown sugar
  • 50 grams (scant 1/4 cup) organic cane sugar
  • 1 teaspoon organic vanilla extract
  • 2 organic large eggs
  • 255 grams (2 cups) organic all purpose flour 
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda


  • 285 grams (10 ounces) organic white chocolate, chopped

Preheat oven to 350 degrees.

Brown the butter – this is an easy thing to do. In a medium saucepan over medium heat, add the stick of butter. The butter will start to melt and once it turns into a liquid, it will start to bubble a little. Stir it occasionally with a spatula, and once the butter turns a maple syrup color and smells nutty and sweet it’s done. You will also see small brown specs in the butter; this means it’s done. Be very careful not to burn this, it does cook very quickly at this stage. Immediately scrape the butter into your mixing bowl so you get every last delicious spec. Allow the butter to cool completely before beginning step 3.

In the bowl of your stand mixer fitted with paddle attachment, add browned butter, sugar and vanilla extract. Mix on low until all ingredients are combined.

Add in the eggs, mix on low until combined, scrape the sides of bowl and mix again until combined.

In a separate bowl, add coconut flour, gluten free flour, baking soda & sea salt and whisk together. Then add to butter mixture and mix on low until combined.

On a cookie sheet with parchment paper, form a large log out of the cookie dough and flatten slightly so its about 1” thick.

Bake the cookie log at 350 degrees for 25 minutes.

Take the log of dough out of the oven and let it sit for 10 minutes.

Slice it into 12 biscotti pieces, turn them on their sides and bake again for 20 minutes.

Once the biscotti have cooled, in a double boiler melt 226 g. (8 oz.) of the white chocolate until it reaches 100 on a chocolate thermometer. Remove from heat and add in the remaining chocolate and stir to combine, let temperature come to 89 degrees. 

Once the chocolate is completely melted and smooth, dip or coat one side of the biscotti in white chocolate.

Allow to set up and cool until chocolate has set.

Store in a cool dry place or in the fridge.

Gluten Free - Replace the organic flour with 210 grams ( 1 1/3 cups) organic gluten free flour blend + 28 grams (1/4 cup + 1 Tablespoon) organic coconut flour.

High Altitude - Bake at 350 degrees for 25 minutes, (let rest) then cut and bake again for 15 minutes.

Recent Posts

Meet Mimi

Meet Thea