- 1 stick organic salted butter
- 1/ 2 cup fresh sage
- 1/ 2 cup packed dark brown sugar
- 1/ 4 cup organic cane sugar
- 1 teaspoon organic vanilla extract
- 2 large organic eggs
- 2 cups organic all purpose flour
- 1/ 2 teaspoon fine sea salt
- 1/ 2 teaspoon baking soda
- 2 cups organic sifted powdered sugar
- 3 1/ 2 tablespoons water
Brown the butter – this is an easy thing to do. In a medium 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. Immediately scrape the butter into your mixing bowl so you get every last delicious spec. 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, 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 the cookie log for 35 minutes. Remove the log of dough out of the oven and let it sit for 10 minutes. Trim off the edges and slice into 12 biscotti pieces and bake again for 20 minutes. Allow to cool completely on the cookie 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.
Gluten Free - Replace the organic flour with 210 grams ( 1 1/3 cups) organic gluten free flour blend and 28 grams (1/4 cup plus 1 tablespoon) organic coconut flour.
High Altitude - Bake at 350°F for 30 minutes, (let rest for 10 minutes) then cut as instructed, and bake again for 15 minutes.