Brown Butter Biscotti

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.


The best part is 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 desserts, 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 as well.


Brown Butter Biscotti 

Makes 12


Dough

1 stick (113 grams) organic salted butter

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 

1/2 teaspoon fine sea salt

1/2 teaspoon baking soda


Topping

285 grams (10 ounces) organic white chocolate, chopped


Method

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 the next step.

Preheat oven to 350°F. Line a cookie sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add browned butter, cane 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 flour, baking soda, and sea salt and whisk together. Then add to butter mixture and mix on low until combined.

Using your hands form a large log out of the cookie dough and flatten slightly so its about 1 inch thick, it will be about 13 x 4 inches.

Bake the cookie for 35 minutes.

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

Trim off the edges and slice into 12 biscotti pieces, and bake again for 20 minutes.

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

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

Allow to cool until chocolate has set, you can even pop in the fridge or freezer to speed up process.

Store in a cool dry place or in the fridge for up to 7 days.


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


High Altitude - Bake at 350°F for 30 minutes, (let rest for 10 minutes) then cut as instructed, and bake again for 15 minutes.


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