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 from Organic Vegan & Gluten Free Sweets. But, it can be made gluten free or not gluten free, the choice is yours.
Brown Butter Biscotti | Makes: 12 biscotti
- 1 stick (113 g.)
organic butter, browned
- 113 g. organic
dark brown sugar
- 50 g. organic
- 1 tsp. organic
- 2 organic large
- 28 g. organic
- 210 g. organic gluten
free flour blend or organic flour
- ½ tsp. sea salt
- ½ tsp. baking soda
- 285 g. organic white
- Preheat oven to 350
- 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, 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 the white chocolate.
- Once the chocolate
is completely melted and smooth, dip or coat one side of the biscotti in white
- Allow to set up
and cool until chocolate has set.
- Eat biscotti!
- Store biscotti in
a cookie jar.
Baker’s Note: Substitute
milk or dark chocolate for the white chocolate!