Brown butter Biscotti
When it comes to cookies, I’m game for anything! Simple or glazed, it makes me dive right in, to enjoy every bite of it. These Italian biscottis are my version of the original recipe. Twice baked cookies and are a real treat and biscottis are good all year round! You can find them in any Bakery Cafe (like mine) or the popular Starbucks. My version of biscotti is made with brown butter caramel, which on baking gives a nutty aroma, that fills the kitchen with pure love. Who would like to dunk these crispy and super flavorful aromatic biscottis into a cup of hot chocolate, coffee or even tea?
Go ahead and try my recipe and do let me know if you enjoyed it as much as I did.
Link to my Instagram post: https://www.instagram.com/p/B5W7RctpRxe/
Love biscottis? Also checkout this recipe as well: https://signaturebites.wordpress.com/2019/07/05/biscotti/
397 g all-purpose flour
284 g butter
200 g brown sugar
1 1/2 tsp baking
1/4 tsp ground cinnamon
1 1/2 tsp vanilla essence
225 g castor sugar
120 g heavy cream
Pre-heat the oven to 180C. Prepare the baking tray with butter paper.
To make the caramel sauce first melt the butter in a saucepan over medium heat. Stir frequently so that butter dose not burn . Once you start getting the nutty smell, remove from heat and let it cool.
Reserve 1/4 cup of brown butter for the caramel and use the rest of the sugar in the dough.
Whisk together the flour, baking powder and cinnamon powder.
In another bowl whisk together the castor sugar, vanilla essence, eggs and brown butter.
Stir the wet ingredients in the dry ingredients together. DO NOT OVER MIX THE BATTER.
Divide the batter into two equal halves and spread it on the prepared tray.
Bake in the oven at 180 C till golden brown and then take it out and cool to room temperature.
Cut slices of it and place them on the tray again for second baking . let them dry in the oven and then take them out and cool them to room temperature.
Enjoy with a cup of tea or coffee.
Be careful with the butter while heating as it turns brown real fast, so keep the heat to low.
While adding the cinnamon make sure that you do not add a lot of it as it will make the flavour strong and one dose not what that.
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