Brown Butter, Cherry and Hazelnut Biscotti

Crisp twice-baked brown butter biscotti with roasted hazelnuts, dried cherries, and a rich chocolate drizzle. An irresistible twist on classic biscotti! Recipe yields 24 cookies.

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Crunchy cookie lovers of the world, raise your hand! If you’re after a nice crunch, these biscotti are your answer. Brown butter and Frangelico (hazelnut liqueur) flavor the gloriously golden cookies, transforming ordinary biscotti into something more sophisticated.

Sweet-tart cherries and roasted hazelnuts up the crunch factor, and since I live by the motto, “When in doubt, just add chocolate!” I went all in with a semisweet chocolate drizzle.

Chocolate is always the answer.

Craving more biscotti? Try my reader favorite triple almond biscotti next!

Brown Butter, Cherry and Hazelnut Biscotti

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• Author: Laura Kasavan
• Prep Time: 40 minutes
• Cook Time: 42 minutes
• Total Time: 1 hour 22 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Crisp twice-baked brown butter biscotti with roasted hazelnuts, dried cherries, and a rich chocolate drizzle. An irresistible twist on classic biscotti! Recipe yields 24 cookies.

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Ingredients

• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup Frangelico
• 3 large eggs, at room temperature
• 2 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup dried cherries, chopped
• 1/2 cup roasted hazelnuts, chopped
• 3 ounces semisweet chocolate

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Instructions

1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter in a large mixing bowl and let cool to room temperature. Whisk in sugar and Frangelico; whisk in eggs one at a time until smooth. Stir in flour, baking powder, and salt until incorporated; fold in cherries and hazelnuts.
2. Cover dough and chill for 30 minutes.
3. Preheat oven to 350°F and line a large baking sheet with parchment paper. Using moistened hands, shape dough into 2 (10-by-4-inch) loaves on prepared baking sheet.
4. Bake loaves for 24 minutes, until pale golden. Transfer loaves to a wire rack and cool for 15 minutes.
5. Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheet; bake 9 minutes. Turn slices over and bake for 9 minutes more or until golden. Cool completely on wire racks.
6. Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth.
7. Transfer chocolate to a small piping bag and drizzle over biscotti; let set before serving. Store at room temperature in an airtight container.

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Notes

Storage Tips: Store biscotti in an airtight container to keep them crisp, placing parchment paper between the layers. Cookies stay fresh at room temperature for 5 days. Biscotti can also be wrapped well and frozen for up to 3 months.