brown butter caramel biscotti
brown butter biscotti with caramel bits
baked in January 2026
yield: 36 biscotti
prep time: 10 minutes
cook time: 50 minutes
difficulty level: easy
image from Barley & Sage
Ingredients
- 1/2 cup (1 stick) unsalted brown butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all purpose flour
- 1/4 cup almond flour, substitute all purpose flour
- 1 and 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup Kraft caramel squares, cut into eighths
Directions
- Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the room temperature brown butter, sugar, and brown sugar until smooth.
- Add in the eggs, vanilla, and almond extract and beat until just combined.
- Add in the flour, almond flour, baking powder, and salt and mix until fully incorporated.
- Then stir in the caramel bits. The dough should be sticky.
- Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
- Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).
- While the biscotti logs are chilling, preheat the oven to 350°F.
- Bake at 350°F for 20 to 30 minutes, until the top and edges are set. Remove from the oven and let cool for 25 to 30 minutes.
- Reduce the oven temperature to 325°F.
- Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti 1/2 inch wide.
- Return the slices to the baking sheet, standing them up with 1/2 inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
- Remove from the oven and transfer to a wire rack to cool.
