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.

Brown Butter, Cherry and Hazelnut Biscotti | Tutti Dolci

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 and Hazelnut Biscotti | Tutti Dolci

Brown Butter, Cherry and Hazelnut Biscotti | Tutti Dolci

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Brown Butter, Cherry & Hazelnut Biscotti

  • Yield: 30 biscotti


  • 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


  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. Cover dough and chill for 30 minutes.
  2. 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.
  3. 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.
  4. 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.


  • Calories: 140


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  1. 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? 🙂

      1. I’m thinking of making a whole lot of it so that I can just use it easily! I wonder if it spoils quicker?

  2. LOVE the flavors you added to this biscotti… brown butter & frangelico especially!! And a chocolate drizzle is pretty much always a good idea! Gorgeous. 🙂

  3. What a wonderful biscotti! I’m going to be putting together gifts of assorted cookies for the holidays and this recipe would be perfect!

  4. So true, chocolate definitely is always the answer. 🙂 These are beautiful, Laura, and I love the flavors going on in there!