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Marsala Wine Biscotti

Marsala Wine Biscotti Recipe

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.
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Prep Time 25 mins
Cook Time 55 mins
Course Dessert
Cuisine Italian
Servings 36 Biscotti
Calories 112.9 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

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Nutrition

Serving: 2056gCalories: 112.9kcalCarbohydrates: 17.5gProtein: 1.4gFat: 1.6gSaturated Fat: 0.9gCholesterol: 15.1mgSodium: 46.4mgFiber: 0.5gSugar: 9.9g
Keyword < 4 Hours, Cookie and Brownie, Dessert, Fruit, Healthy, Low Protein, Lunch, Mixer, Oven, Small Appliance, Sweet
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