Brown Butter, Cherry & Hazelnut biscotti
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Crunchy cookie lovers of the world, raise your hand! If you’re after a nice crunch, 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 “When in doubt, just add chocolate,” I went all in with a chocolate drizzle. Chocolate is always the answer.
Brown Butter, Cherry & Hazelnut Biscotti
- Yield: 30 biscotti
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1/4 cup Frangelico
- 3 large eggs, at room temperature
- 2 3/4 cups 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
Instructions
- 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. Cover dough and chill for 30 minutes.
- 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. Bake for 24 minutes, until pale golden. Transfer loaves to a wire rack and cool for 15 minutes.
- 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.
- 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. Transfer chocolate to a small piping bag and drizzle over biscotti; let set before serving. Store at room temperature in an airtight container.
Nutrition
- Calories: 140
Hehe so since you always use browned butter (favourite here!) I was just wondering do you keep a stash of it in your fridge or do you make it for every recipe? 🙂
Hi Lorraine, I usually make it fresh for every recipe, but that’s a brilliant idea :).
I’m thinking of making a whole lot of it so that I can just use it easily! I wonder if it spoils quicker?
What incredible flavors going on in there gorgeous photos!! Love!
Have a greta Thanksgiving, Laura!
LOVE the flavors you added to this biscotti… brown butter & frangelico especially!! And a chocolate drizzle is pretty much always a good idea! Gorgeous. 🙂
Chocolate is most certainly always the answer – amazing biscotti!
What a wonderful biscotti! I’m going to be putting together gifts of assorted cookies for the holidays and this recipe would be perfect!
Chocolate is always the answer (Frangelico, too!). 😀
Gorgeous biscotti!!
PERFECT biscotti! I adore Frangelico…and paired with dried cherries? SO lovely!
Oh Laura, these sound divine… and it just so happens I have ALL the ingredients! xo
Tutti Benne! Mmm, can’t wait to try these biscotti.
Count me among the crunchy cookie lovers and I love these from the cherries to the chocolate!
I’m so completely with you on this one! This look so delicious.. Happiest of Thanksgivings Laura!
So true, chocolate definitely is always the answer. 🙂 These are beautiful, Laura, and I love the flavors going on in there!
Hands raised high. Beautiful as always, wow. Have a great Thanksgiving Laura!
ooh, this biscotti looks so yummy! i love the addition of dried cherries. 🙂