Prep 25 mins
Cook 55 mins
These are yummy, The biscotti has a sweet, slightly nutty flavor of Marsala wine, which is an ideal dessert wine. Great with a cup of coffee or a glass of your favorite wine. Try these biscotti as a great summertime companion to a plate of fresh fruit. The recipe come from one of my favorite cookie cookbooks.
- 1 cup dried currant
- 1 cup marsala wine
- 1⁄4 cup butter, softened
- 1 1⁄4 cups sugar
- 2 eggs
- 2 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- In a small bowl, soak currants in the marsala wine for 1 to 2 hours; Drain currants and set aside (marsala wine)soaking liquid.
- Preheat oven to 375 degrees; line cookie sheet with parchment paper.
- With an electric mixer, cream the butter and sugar; Add eggs and 3 tablespoons of reserved marsala wine, mix until well blended.
- On low speed, gradually add flour, baking powder,and salt; stir in currants.
- Turn dough onto a lightly floured surface; This will be a soft dough.
- Divide dough into 3 equal pieces; roll each piece into a loaf about 12 inches long.
- Place on parchment-lined cookie sheets,spacing about 3 inches apart.
- Using a pastry brush, brush the tops with marsala wine and sprinkle with sugar: I kept the left over marsala wine to use for making another batch of cookies or could be used in another recipe.
- Bake 20 to 25 minutes, or until golden,mine only took about 18 minutes.
- Remove cookie sheet from oven, using 2 metal spatulas, remove the loaves from cookie sheet onto a wire rack, cool.
- NOTE: I find it eaiser to just cool the loaves on cookie sheet and then slice loaves, turn the slices on there sides; return to oven and brown; I use this method when making all biscotti.
- Place cooled loaves on cutting board, using a sharp knife, slice loaves diagonally into 1/2-inch-wide slices; I use a chinese chefs knife.
- Return slices to cookie sheet, in a single layer; bake 15 minutes, or until lightly browned; mine took less time.
- Cool toasted biscotti on a wire rack, store in airtight container.
consistency was a bit more like toasted bread than biscotti... but they were decent.