Marsala Wine Biscotti Recipes

ITALIAN CONTUCCI (BISCOTTI)

Steps:

• Melt butter in a small bowl and set aside.
• In a large bowl, mix the dry ingredients of flour, baking powder, sugar, salt.
• Mix in the lemon juice and rind, and almonds.
• Add the melted butter, beaten eggs (one at a time), and anise to this mixture.
• Blend all ingredients together well.
• Divide the dough into 3 to 4 batches.
• Roll each batch of dough into long strips/logs about 3 inches wide by 12 inches long.
• Place the strips/logs on a greased cookie sheet.
• Bake at 350 degrees until lightly colored, about 20 - 25 minutes.
• Cut diagonally into slices about 1" thick.
• If desired, bake again with the slices placed on their sides, for another 5 - 10 minutes. (My family likes contucci prepared both ways, so we bake half a second time for the drier (dipping) version, and leave the other half baked only once for the more moist version).

RED WINE BISCOTTI

Steps:

• Mix together sugar, flour, baking powder, salt and pepper in a large bowl. Add red wine and olive oil. Mix until smooth.
• Divide dough in half and shape two logs, 10 inches long and 3 inches wide. Brush the tops with egg and sprinkle with seseame seeds.
• Bake in preheated oven at 350F for 30 minutes. Let cool for 10 minutes. Slice each log into 1/2 inch slices with a serrated knife.
• Turn off the oven, and place slices back on baking sheet. Let them crisp up in the oven as it cools.

MARSALA WINE BISCOTTI

Steps:

• 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.