Is there anything better than eating cookies for breakfast?? One of my favorite things to have with my morning coffee is good, crunchy Italian biscotti! Specifically these brown butter and toasted almond biscotti! If you didn't know, "biscotti" is Italian for "twice-baked." So the key to making these delicious crunchy cookies is just that. They might seem a little complicated but they're actually super easy to make! We simply shape the dough into logs and bake it. Then let the logs cool slightly, slice them, and then bake the slices a second time! Super easy!
How to make brown butter
Browning the butter is optional but I highly recommend it! It adds that extra toasty, nutty flavor that just compliments the toasted almonds perfectly! But if you don’t want to bother with brown butter, just use room temperature!
- In a small saucepan, melt the butter over medium heat.
- Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma.
- Once you see brown specs, stir for just a few more seconds (it browns super quickly).
- Remove from the heat and immediately pour into a different bowl to prevent it from burning.
- Let the butter cool all the way to room temperature before using (pop in the fridge for 20-30 minutes to speed things up). The butter should be solid but still pliable.
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Brown Butter Almond Biscotti
Ingredients
- ½ cup unsalted butter, browned
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all purpose flour
- ¼ cup almond flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup toasted almonds, chopped
Instructions
- Make the brown butter: In a small saucepan, melt the butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let the butter cool all the way to room temperature before using (you can speed this up by putting it in the fridge for 20-30 minutes). The butter should be solid but pliable.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the room temperature brown butter, sugar, and brown sugar until smooth. Add in the eggs, vanilla, and almond extract and beat until just combined.
- Add in the flour, almond flour, baking powder, and salt and mix until fully incorporated. Then stir in the toasted almonds. The dough should be sticky.
- Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
- Bake for 20 to 30 minutes, until golden brown all over. Remove from the oven and let cool for 25 to 30 minutes. Reduce the oven temperature to 325°F.
- Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them. Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
- Return the slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden. Remove from the oven and transfer to a wire rack to cool.
Notes
Nutrition
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