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Brown Butter, Cherry and Hazelnut Biscotti

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  • Author: Laura Kasavan
  • Yield: 30 biscotti
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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

  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.