Brown Butter Oatmeal Biscotti

Brown Butter Oatmeal Biscotti
Recipe by Christina Provo

Yields around 36 mini biscotti

Ingredients -

2 cups plus 1 tablespoon all purpose flour
1/2 cup toasted rolled oats, ground to a powder (to toast oats, spread on a baking sheet and toast in a 350° oven for 10-13 minutes; cool before grinding)
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup butter, browned, refrigerated until solidified to the consistency of room temperature butter
3/4 c sugar
2 eggs, room temperature
1/2 teaspoon almond extract

Directions -
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.

  2. In a medium bowl, whisk together flour, oat powder, nutmeg, baking powder and salt. In a large bowl, beat together browned butter and sugar on medium for 2 minutes. mix in almond extract, then beat in eggs one at a time until well blended.

  3. Stir in flour mixture, mixing and pressing gently with the back of a rubber spatula until combined. The dough will not be sticky at all, and there may be large pieces of dough that are not combined with the lump, but as you form the logs you can easily press them together. Be careful not to overmix at this stage; as long as there isn't any powdery mixture remaining, you're all set.

  4. Divide dough into thirds, and place on the prepared baking sheet, evenly apart. pat each mound out to a log about 1 1/2-inches wide by 9-inches long. Bake for 20 minutes or until tops are ightly golden and firm when pressed. Transfer parchment sheet, with logs, onto a cooling rack and cool for 15 minutes.

  5. Place one log on a cutting board and slice on the diagonal into 1/2 inch slices. place slices on baking sheet (no parchment needed), and repeat with remaining logs. Bake for 10 minutes; remove sheet and flip biscotti over. Continue baking for another 10 minutes. The biscotti should be dry to the touch and golden. Place biscotti on a wire rack to cool completely.