Allow me to introduce you to a delectable recipe that combines two of my favorite things: wine and biscotti. This Marsala Wine Biscotti recipe is one that you simply must try. It’s the perfect choice for those who enjoy a little bit of sweetness in their lives.
These crunchy, twice-baked Italian cookies are what dreams are made of! Each bite is infused with the rich, sweet flavor of Marsala wine and studded with plump, juicy dried currants. And don’t forget the perfect crunch from being toasted to perfection.
As a sommelier, I can assure you that this recipe will complement any occasion. Whether it’s a lazy morning breakfast or an afternoon tea party, Marsala Wine Biscotti’s combination of texture and flavor is just right.
And did I mention that these cookies aren’t limited to serving alone? They also pair incredibly well with a variety of drinks including espresso, sweet wine or even Marsala Wine itself. Serve them alongside your next glass of wine or as a side for your morning espresso – and see how the flavors delicately unite.
So my dear friends, let us indulge in this delight together. Join me in making this Marsala Wine Biscotti for the ultimate sweet pairing today – you won’t be disappointed!
Why You’ll Love This Recipe
Have a sweet tooth but also love a bit of kick in your desserts? Then this Marsala Wine Biscotti Recipe is a must-try for you! This recipe is not just any regular biscotti recipe, it is enhanced with the rich flavor of sweet Marsala wine that gives it a unique and complex taste.
The dried currants add a chewy and tangy texture that complements the sweet Marsala wine perfectly. The hint of salt makes it stand out from any other sweet recipes you have tasted before, creating an alluring contrast between sweet and savory. Trust me; once you try this biscotti recipe, there’s no going back!
Not to mention, this Italian-inspired delicacy is perfect for gifting your loved ones during special occasions like Christmas or Easter. You can pack some in mason jars, wrap them with fancy ribbons, and voila! Your homemade Marsala Wine Biscotti presents are ready!
Moreover, this recipe is incredibly versatile. You can tweak it according to your liking by adding almonds or experimenting with different types of wine such as Vin Santo or even dry Marsala. For those who do not prefer soft textures in their dessert, the biscotti can be baked twice for a crunchier texture— perfect for dipping into your favorite hot beverages.
In summary, this recipe sits comfortably at the intersection of tradition and creativity which assures that every bite will keep you hooked up till you’ve eaten the last one on the plate.
- 2 cups all-purpose flour
- 1/4 cup cornmeal
1/2 teaspoon salt
3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
3 large eggs
1 tablespoon amaretto liqueur
- 1 teaspoon pure vanilla extract
- 1 cup whole almonds, toasted and coarsely chopped
- 8 ounces semisweet chocolate, chopped
- 3 tablespoons coffee liqueur or brandy
- You can use almond flour rather than grinding your own almonds for a finer texture.
- If you don’t have amaretto on hand, you can substitute almond extract in its place.
The Recipe How-To
Preparation Time: 15 min | Cook Time: 40 min | Servings: 26-30 biscotti
- 1 1/4 cup dried currants
- 1 cup marsala wine
- 4 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 1 cup (2 sticks) butter, softened
- 2 eggs plus 2 egg yolks
- Olive oil, for brushing
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a small saucepan, heat the marsala wine just until it simmers. Pour the simmering wine over the dried currants in a separate, heat-safe bowl; cover and let the currents soak until plump, for about 10 minutes. Drain and reserve the rum-soaked currants.
- In a separate large mixing bowl, use an electric mixer to beat together butter and sugar until creamy and pale, for around 2 to 3 minutes.
- Mix in egg yolks and then the whole eggs one at a time. Gradually mix in the flour, baking powder, and salt.
- Stir in the soaked-and-drained dried currants until they are evenly mixed throughout your dough.
- Divide your cookie dough in half; shape each half into flattish log shapes of about roughly approx. 13 inches long by roughly approx. 3 inches wide.
- Transfer logs onto parchment-lined baking sheet with enough space between them for expansion.
- Brush logs gently with olive oil. Bake in heated oven for about +25 minutes or until fully baked through (logs will be golden brown).
- When done, remove logs from oven and let cool down for about +5 minutes on a wire rack.
- Reduce your preheat oven temperature to 325 degrees F. Slice your biscotti logs diagonally into roughly approx. 1/2-inch-thick slices (or thicker if you prefer).
- Return slices to wire baking sheets lined with parchment with cut sides down as biscotti will now undergo their second bake. Bake until they are lightly golden and crunchy for about 10-12 minutes.
- To store, cool the marsala wine biscotti completely then place them in an airtight container at room temperature for up to a week.
Enjoy your delicious homemade biscotti marsala. It has now become one of my go-to cookies because it is simple to make and totally customizable—you can add any dried fruit or nuts that you have on hand or make it gluten-free by swapping in almond flour for wheat flour.
Note: The sweet marsala used should not be a cooking wine, but rather a dry marsala used for desserts
Substitutions and Variations
This Marsala wine biscotti recipe is versatile enough to accommodate some substitutions and variations to suit your preferences. Here are some ideas:
– Dried currants: You can replace the dried currants with raisins, dried cranberries or chopped dried apricots.
– Sugar: If you prefer less sweetness, you can reduce the amount of sugar by half.
– Marsala wine: If you can’t find Marsala wine, you can use another sweet fortified wine such as Vin Santo or a dry Marsala. Alternatively, you can use a different liquor such as brandy or rum.
– Butter: For a dairy-free version, you can substitute the butter with olive oil or coconut oil.
– Flour: Feel free to experiment with different flours such as whole wheat flour, almond flour or gluten-free flour blend. Just keep in mind that the texture and taste may differ slightly.
– Spices: To add more flavor and complexity to the biscotti, you can try adding some cinnamon, nutmeg or orange zest to the dough. You can also sprinkle some Christmas spice mix on top before baking for a festive touch.
– Pairings: For a decadent dessert, you can dip the biscotti in melted chocolate or spread them with Nutella. For a savory snack, try pairing them with cheese, prosciutto or olives.
By experimenting with these substitutions and variations, you can create your own unique Marsala wine biscotti recipe that suits your taste buds and occasion.
Serving and Pairing
When it comes to serving and pairing these delectable Marsala Wine Biscotti, the possibilities are endless.
For those who prefer a more traditional approach, a freshly brewed espresso would be an ideal accompaniment, as it allows the sweetness of the biscotti to be balanced out by the boldness of the coffee. Dip these majestic biscuits into your espresso and enjoy their full-bodied decadence.
If you’re looking for a more adventurous way to serve them, try dipping them in sweet wine, such as Marsala or Vin Santo. These wines bring out the warmth of the cinnamon and nutmeg flavors in the biscotti, as well as complementing their unique texture. Perfect for savoring after a long day or entertaining guests.
For a more savory option, pair Marsala Wine Biscotti with your favorite cheese platter. A strong cheddar, creamy blue cheese or soft brie will balance out the sweetness of these biscuits with their sharp flavor profiles. This pairing offers a great alternative to traditional sweet desserts and provides balance between sweet and savory flavors.
Alternatively, why not combine sweet and savory by serving strawberries in Marsala sauce alongside the biscotti? The flavors of sweetened strawberries combined with that iconic Marsala taste make for an indulgent dessert that is sure to impress!
In conclusion, these versatile and delicious Marsala Wine Biscotti are perfect on their own or paired with your chosen coffee or wine. Get creative and experiment with different combinations until you find your ideal pairing!
Make-Ahead, Storing and Reheating
Once you have baked and sliced the Marsala Wine Biscotti, you can store them in an airtight container for up to two weeks. They will keep well in the pantry at room temperature, but make sure they are completely cool before storing. If you are baking ahead, I recommend that you wrap the biscotti first with cling wrap after they have cooled down and then, place them in an airtight container. This way, they will stay fresh even longer.
To reheat your biscotti, preheat your oven to 350°F (180°C). Line the biscotti on a baking tray and heat them up in the oven for 6-8 minutes until they are crispy again. Alternatively, you can microwaved it for 10-15 seconds each side. Please note that the microwave method may not produce as good results as the oven method.
These biscottis are also fantastic for dipping in coffee, tea or sweet wine like Vin Santo to create an indulgent dessert experience. Simply warm your drink of choice and dunk! The sweetness of the Marsala wine really shines here and it’s a great pairing for strawberries or dipped in lemon sauce. You can also use it as a crunchy topping for ice cream, yogurt or desserts.
Whether you are baking these Marsala Wine Biscottis days ahead or simply storing them overnight, they are sure to have this irresistible aroma that will fill your kitchen every time you open the container. Enjoy!
Tips for Perfect Results
To ensure perfect results for your Marsala Wine Biscotti, here are some essential tips to keep in mind:
1. Don’t overmix the dough: Overworking the dough can result in tough and hard biscotti. Mix the ingredients until just combined.
2. Measure accurately: Accurately measuring ingredients is crucial to achieving the right texture and taste. Use a kitchen scale for better results.
3. Chill the dough: Chilling the dough makes it easier to handle and shape into logs. It also helps to prevent spreading during baking.
4. Use a sharp knife for slicing: A dull knife can result in unevenly sliced biscotti, making them bake unevenly.
5. Dip in sweet Marsala wine before second bake: For an extra boozy flavor, dip the biscotti in some sweet Marsala wine before their second bake.
6. Store properly: To keep them fresh, store the biscotti in an airtight container at room temperature, away from direct sunlight and heat sources.
7. Experiment with variations: This recipe is versatile, and you can try different variations like adding almonds, pistachios, or chocolate chips.
8. Serve with sweet wine or dessert: Marsala Wine Biscotti pair perfectly with sweet wines like Vin Santo or Italian desserts like tiramisu and cantucci.
By keeping these tips in mind, you’re sure to have perfectly crispy and flavorful Marsala Wine Biscotti every time you bake them.
Now that we are done with the technical bits, it’s time to focus on questions that might arise while making the marsala wine biscotti. In this FAQ section, I will attempt to answer some of the queries you might have regarding the recipe, including some variations and substitutions you could consider. So, let’s dive in!
What wine is best for dipping biscotti?
For a traditional Tuscan experience, it’s customary to savor the robust flavors of rich red wine paired with a sweet treat like biscotti. When it comes to choosing an ideal wine for dipping, both Marsala and Vin Santo are highly recommended by experts on both sides of the Atlantic. In fact, it’s widely believed that ending an Italian feast with biscotti combined with a sweet Italian wine is simply sublime.
What is the secret to making biscotti?
Allow the biscotti to settle for merely ten minutes after the initial bake, then use a serrated blade to slice in a gentle sawing manner. It’s essential to flip the biscotti halfway through cooking to ensure both sides are equally baked. Once the cutting process is done, place the biscotti on a wire cooling rack to be cooled entirely before serving.
Is biscotti better with oil or butter?
When preparing certain dishes, there are varying preferences on whether to use eggs alone, butter or oil. It’s important to note that the latter options will result in a shorter shelf life for your creation, as well as a softer texture. The choice is ultimately yours to make.
What can I use Marsala wine for?
As a sommelier, I love suggesting different wine pairings while keeping in mind the nuances of each dish. For those who enjoy poultry, I highly recommend trying Chicken Piccata with Marsala or Chicken Marsala. The tanginess of the sauce mixed with the sweetness of the wine offers a perfectly balanced taste.
If you’re feeling adventurous and want to try a more complex dish, the Wild Mushroom Marsala Fettuccini over Parmigiano Crusted Chicken is simply divine. The earthiness of the mushrooms combined with the creaminess of the pasta and the crispy texture of the chicken is a match made in heaven.
If you prefer pork dishes, I suggest trying the Marsala Pork Tenderloin with Marsala Wine Reduction. The richness of the Marsala wine amplifies the flavor of the pork making every bite a gastronomic delight.
For those who are true carnivores, Marsala Beef Ragu is an excellent choice. The slow-cooked beef combined with the aromatic flavors of the wine will leave you wanting more.
Whatever your preference may be, with the right wine pairing, every meal can be elevated to a truly unforgettable experience.
In conclusion, the Marsala wine biscotti recipe is a perfect dessert to enjoy after a hearty meal or with an afternoon cup of coffee. Don’t be afraid to experiment with the recipe and make it your own by adding different nuts or dried fruits. The possibilities are endless, and you never know what delicious creation you’ll come up with next.
Whether you’re a coffee lover, sweet wine enthusiast, or simply enjoy baking, this recipe is guaranteed to impress your taste buds. Not only is the end result a delicious treat, but you’ll also feel a sense of satisfaction knowing that you made it from scratch.
Lastly, if you’re looking for an authentic Italian dessert to serve at your next dinner party or special occasion, the Marsala wine biscotti recipe is a great choice. It pairs perfectly with Vin Santo or fortified wine and is sure to leave a lasting impression on your guests.
So what are you waiting for? Grab a glass of Marsala wine and get baking! The perfect batch of biscotti di vino Marsala awaits.
Marsala Wine Biscotti Recipe
- 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.