Brown Butter Cantuccini
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Brown Butter Cantuccini is a twice baked Italian almond biscuit featuring toasted almonds, chocolate chips and a hint of coffee and cocoa. Made with browned butter, eggs and flour, these crisp biscuits come together in just 20 minutes of preparation, followed by 25 minutes in the oven. Ideal for dunking in coffee or enjoying as an afternoon treat, this recipe suits anyone looking for a traditional biscuit with a modern flavour twist.
Ella x
Ingredients
- 250almonds
- 100 gsugar
- 150 gbutter(melted)
- 5 gbaking powder
- 5 gsalt
- 2eggs
- 120 gflour
- 20 gcocoa powder
- 20 gcoffee
- 1 mlvanilla extract
- 50 gchocolate chips
- 50 gconfectioners sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Line a baking sheet with parchment paper for easy cleanup.
- 2
In a medium saucepan, melt the butter over low heat. Stir occasionally until the butter turns golden brown and has a nutty aroma.
Tip: This step is crucial for the flavor and texture of the cookies.
- 3
Remove the brown butter from the heat and stir in the sugar until well combined.
Tip: Scrape the sides of the pan to incorporate all the brown butter goodness.
- 4
In a large mixing bowl, whisk together the flour, baking powder, and salt. Make sure to aerate the flour for even distribution.
Tip: Aerate the dry ingredients to create a light and fluffy texture.
- 5
Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract for an extra boost of flavor.
Tip: Don't overmix the dough, as this can lead to tough cookies.
- 6
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the cocoa powder, coffee, and chocolate chips.
Tip: Fold in the chocolate chips to distribute evenly throughout the dough.
- 7
Fold in the sliced almonds and confectioners sugar.
Tip: Don't overmix, as this can cause the cookies to become dense.
- 8
Scoop the dough into balls, about 1 inch (2.5 cm) in diameter. Place the balls onto the prepared baking sheet, leaving about 2 inches (5 cm) of space between each cookie.
Tip: Make sure to leave space between the cookies to allow for even spreading and baking.
- 9
Bake for 15-20 minutes, or until the edges are lightly golden brown.
Tip: Rotate the baking sheet halfway through the baking time to ensure even cooking.
- 10
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.
Tip: Allow the cookies to cool completely before serving.
- 11
To serve, dip the cooled cantuccini into your favorite coffee or dessert wine. Enjoy!
Tip: You can also store the cookies in an airtight container at room temperature for up to 3 days.
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