Brown Butter Biscotti with Caramel Drizzle

Any recipe that starts with brow butter gets my attention!  I love the rich, nutty flavor that browning butter adds to so many foods.  I also enjoy having cookies or biscuits to have with my afternoon coffee or tea.  Biscotti is like an adult cookie, just for that.  At first, I was not interested in learning how to make biscotti because it is often called a”twice-baked” cookie.  I thought it sounded like too much trouble.  However, once I had eaten a biscotti, I was hooked!  Crisp, delicate and delicious–I had to try to make them.

Now they are one of my favorite cookies and I try many of the various recipes that come my way.  Apparently, a traditional biscotti is almond flavored and one side is dipped in melted chocolate.  Delicious!  But this recipe is delicious also.  Give it a try for your family or for a ladies outing.  You will enjoy making these delicious cookies.  I bet you will get a  reputation for being a great gluten-free baker!

Brown Butter Biscotti with Caramel Drizzle
  • 10 ounces unsalted butter (1 stick plus 2 tablespoons)
  • 2¾ cups Baking Free™ gluten-free All Purpose Flour (341 g)
  • 1½ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • ¾ teaspoon kosher salt, divided
  • 1 cup granulated sugar
  • 1½ teaspoon vanilla
  • 3 large eggs, lightly beaten
  • 1 cup packed light brown sugar
  • ⅓ cup heavy cream
  1. To prepare the brown butter, melt the butter in a medium-sized pan over medium heat. As the butter melts, whisk it frequently until the foam forms. Once you see the foam, whisk continuously until the butter begins to brown and it smells nutty. Butter can burn very quickly so do not leave it unattended. Remove the pan from the burner and allow the butter to cool. After it is cool, gently whisk so the brown bits are evenly incorporated. Set aside ¼ cup of the brown butter for the caramel and use the rest for the biscotti.
  2. In the bowl of a food processor pulse together the flour, baking powder, cinnamon and ¼ teaspoon of the salt. In another bowl, whisk together the sugar, vanilla, eggs and brown butter. Pour this into the food processor slowly as you pulse it. The dough will be stiff.
  3. Wrap the batter in plastic wrap and refrigerate for 30 minutes.
  4. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Remove the dough from the refrigerator and divide into 3 equal pieces. On a lightly floured surface roll each piece into logs 8 X 2 inches. Place on prepared baking sheets at least 3 inches apart. Bake for 25-30 minutes. Allow the logs to cool.
  5. Once the logs have cooled, use a serrated knife to slice them on a bias (or on an angle) into ¾ inch slices. Arrange the biscotti on the same baking sheet cut side down and bake another 20-25 minutes, or until golden.
  6. To prepare the caramel sauce, mix the brown sugar, heavy cream, ¼ reserved brown butter and ½ teaspoon salt in a saucepan over medium-low heat. Bring to a simmer and cook, whisking frequently for 5 minutes or until the sauce thickens. Take off heat and allow to cool slightly. Drizzle the caramel sauce over the biscotti. Makes 30-36 cookies.