Here's the recipe for brown butter: Put butter on stove. Heat until it's brown. Easy enough, right?
My debut with brown butter was in these biscotti, and featured toasted pecans, which are a staple in our house. So I cooked the butter. I toasted pecans. I baked the biscotti logs. And I baked 'em again. That's a new record for me, but well worth it. I also strayed from my standard biscotti recipe and tried out this one, from Food & Wine Magazine, which I highly recommend.
2 cups pecans, coarsely chopped
1 stick (4 oz.) butter
2 cups all-purpose flour
1/2 tsp baking powder
3/4 tsp salt
1 cup sugar
3 large eggs
1 tsp vanilla extract
1. Preheat oven to 350.
2. Toast the pecans - spread them on a rimmed baking sheet and bake for 10 minutes, or until lightly toasted and fragrant.
3. While they are cooling, cook the butter over moderate heat until brown and fragrant, about 8 minutes. Move to a bowl or cup to cool.
4. In a medium bowl, whisk 2 cups of flour with baking powder and salt. In the bowl of an electric mixer, beat the browned butter with the sugar until combined. At low speed, beat in the eggs, 1 at a time, until incorporated. Add in the vanilla and gradually beat in the dry ingredients. Use a wooden spoon to fold in the pecans.
5. Gather the dough into a ball, and divide in half. Shape each piece into a 14-inch log on a parchment-lined baking sheet and flatten until they are about 1 1/5 inches thick.
6. Bake the logs for 25 minutes, or until golden brown. Remove from the oven and slice on the diagonal into 3/8" thick slices. Arrange on their sides and bake for about 20 minutes. Transfer to a rack to cool.
Source: Food & Wine Magazine