Hazelnut Brown Butter Biscuits

Whip up a batch of hazelnut brown butter biscuits for a tasty, breakfast treat.
March 15, 2013


In a large bowl, whisk together the hazelnut flour, fine sea salt, baking soda, spices, chopped hazelnuts and cacao nibs. In a medium bowl, stir together the butter, coconut oil, honey and vanilla extract. Combine the wet ingredients with the hazelnut flour mixture.

Roll the dough into a large log, 2½ inches in diameter, then wrap in parchment paper. Place in the freezer for 1 hour, or refrigerate a few hours until very firm.

Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. Take out the log, unwrap it and cut into ¼-inch slices with a sharp, wet knife. Transfer the slices onto the prepared baking sheets, leaving 2 inches between each biscuit. Combine the Maldon salt and rapadura sugar in a little bowl and sprinkle a bit on each slice.

Bake for about 10 minutes, rotating trays once, until biscuits are golden brown. Let them rest on the baking sheets for 10 minutes, then transfer to a rack to cool completely.

Makes about 2 dozen


  • 2½ cups blanched hazelnut flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground nutmeg
  • 1 cup hazelnuts, toasted and chopped
  • ½ cup cacao nibs
  • ½ cup brown butter (liquid)
  • ¼ cup virgin coconut oil
  • 6 tablespoons honey
  • 1 tablespoon vanilla extract
  • 3 teaspoons Maldon salt
  • 3 teaspoons rapadura sugar
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