Brown Butter Sage Biscotti
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This Brown Butter Sage Biscotti is a savory twist on the classic Italian cookie, with robust and earthy flavors. The biscotti's secret lies in the fragrant, nutty essence of browned butter, which infuses every bite with a rich, caramelized depth!
If you love baking biscotti as much as I do, be sure to check out some of my other favorite recipes like my Simple Chocolate Espresso Biscotti, Glazed Oatmeal Raisin Biscotti, or my Kamut Flour Biscotti.
Table of Contents
Why You'll Love This Recipe
Sweet & Nutty: This Brown Butter Sage Biscotti is both nutty and sweet thanks to the addition of brown butter! Browning butter is incredibly easy to do and it really gives a whole lot of extra to a recipe!
Crispy: This biscotti is perfectly crispy, making this twice baked cookie the perfect companion for a cup of coffee or tea.
Glazed: Need I say more? Glaze makes everything better! This simple glaze gives this Brown Butter Sage Biscotti a little sweetness to balance out the earthiness of the sage and the richness of the brown butter.
Ingredients
Organic Fresh Sage
Homemade Organic Dark Brown Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Florida Crystals Organic Powdered Sugar
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Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Step by Step Instructions
Step 1
In a small saucepan over medium heat, add the butter and sage leaves. The butter will start to melt and once it turns into a liquid, it will start to bubble a little. Stir it occasionally with a spatula, and once the butter turns a maple syrup color and smells nutty and sweet it’s done. You will also see small brown specs in the butter; this means it’s done. Be very careful not to burn this, it does cook very quickly at this stage. Allow the butter to cool completely before beginning the next step.
Step 2
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add browned butter (removing the sage leaves), dark brown sugar, cane sugar, and vanilla extract. Mix on low until all ingredients are combined. Add in the eggs and mix on low just until combined.
In a separate bowl, add the flour, baking soda, and sea salt and whisk together. Then add to butter mixture and mix on low until combined.
Using your hands form a large log out of the cookie dough and flatten slightly so its about 1 inch thick, it will be about 13 x 4 inches.
Step 3
Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the glaze: In a medium bowl, add the powdered sugar and water and whisk until smooth. Drizzle over the tops of biscotti. Let set completely before storing.
Baker's Tips
- When making the brown butter, make sure to watch it like a hawk! This can go from not done to burnt very quickly. So make sure to stay by it and stir, remove it from the heat (if you can't see the color) and as soon as it turns golden, remove it from the heat.
- When forming the biscotti log, make sure it's even so the biscotti cooks evenly and you have even sized pieces.
- The resting period is very important for biscotti, as this allows you to easily cut it without it breaking. If you do cut it and it seems hot or doughy still, you can let it rest a little bit longer. You want nice clean cuts. And if it was very doughy and broke easily at this stage, then that's an indicator that you should have baked it a little longer. Everyone's oven is a little different, so make a note of that for the next time you bake it, and add 5 minutes to the initial time.
- For the second bake of the biscotti, make sure it's golden brown and crispy looking upon coming out of the oven. You can always bake it a little bit longer here as well, as everyone's oven is a little different. Set a timer for 2 minutes and go from there.
- Since this biscotti has a glaze on it, it needs to set up. I like to bake this the night before I plan to enjoy it, as the glaze is best when it sets up overnight.
FAQ's
Yes, you can make browned butter ahead of time. Just store it in an airtight container in the fridge for up to 7 days.
Yes, there's a simple adjustment for gluten free in the Notes at the bottom of the recipe. I even link the flour used to test this with!
Biscotti is buttery and crisp, so it's best stored in a cool dry place. This would usually just be out on your counter in the open air. I store mine just on a plate while I eat it for a few days. You could also use a cookie jar that is not airtight. Don't store biscotti in a cake dome or airtight container as it can become soggy.
Craving More?
Brown Butter Sage Biscotti
Ingredients
Dough
- 113 grams salted butter
- 5 grams fresh sage leaves
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Glaze
- 284 grams powdered sugar (sifted)
- 3 to 4 tablespoons water
Instructions
- In a small saucepan over medium heat, add the butter and sage leaves. The butter will start to melt and once it turns into a liquid, it will start to bubble a little. Stir it occasionally with a spatula, and once the butter turns a maple syrup color and smells nutty and sweet it’s done. You will also see small brown specs in the butter; this means it’s done. Be very careful not to burn this, it does cook very quickly at this stage. Allow the butter to cool completely before beginning the next step.
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add browned butter (removing the sage leaves), dark brown sugar, cane sugar, and vanilla extract. Mix on low until all ingredients are combined.Add in the eggs and mix on low just until combined.
- In a separate bowl, add the flour, baking soda, and sea salt and whisk together. Then add to butter mixture and mix on low until combined.
- Using your hands form a large log out of the cookie dough and flatten slightly so its about 1 inch thick, it will be about 13 x 4 inches.
- Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
- To make the glaze: In a medium bowl, add the powdered sugar and water and whisk until smooth. Drizzle over the tops of biscotti. Let set completely before storing.
- Store in a cool dry place for up to 7 days.
Notes
Nutrition
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