Brown Butter Biscotti is an amazing treat, get the recipe below!
Recipe by Mimi Council.
Brown Butter Biscotti
Makes 12
Dough
1/2 cup (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 the 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 for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
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 or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!