Brown butter makes everything special! In the case of these cookies it deepens the nuttiness and adds a hint of caramel. If you are going through the trouble of making brown butter, why not make more and have it on hand for all sorts of delicious things!
The recipe calls for 4 ounces of brown butter but to account for evaporation you will need to use 6 ounces of butter to make 4 ounces of brown butter.
The butter in this recipe has to solidify again before you use it. The consistency you are going for is what in baking is called room temperature butter. If you were to press your finger into it, it would yield, but hold the shape of your imprint.
Here's how to make brown butter.
6 ounces (12 Tablespoons) butter turned into 4 ounces (8 Tablespoons) brown butter
1/4 cup brown sugar
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup almond flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Bake at 350º for about 10 minutes— makes 8 cookies.
Mix the brown butter and sugar in a medium bowl with a wooden spoon until the sugar is fully incorporated. Add the vanilla and stir. Add the the flours, then sprinkle the baking powder, salt and cinnamon as evenly as possible over the surface of the flour. Mix until everything is completetly combined.
Scoop the cookies on to a sheet tray lined with parchment paper, leaving space between the cookies so they bake evenly.
Place the sheet tray in the freezer for about 10 minutes so the cookies firm up. Bake!