Best Marsala Wine Biscotti Recipes

CANTUCCI {ITALIAN ALMOND BISCOTTI}

Steps:

• In a large bowl mix flour, sugar, salt and baking powder. Lightly beat the eggs and add to dry ingredients. Add vanilla extract and/or lemon zest. Work with your hands or standing mixer until crumbly dough forms.
• TIP: take a small piece of dough and try to roll it into a ball. If the dough comes together nicely and you're able to form a sticky small ball than you're on the right track (see notes).
• Add almonds and continue to knead until almonds are well combined with the dough.It's normal for almonds to fall out at first, as you continue kneading you'll be able incorporate all of them (and maybe even more, if you prefer).
• Divide the dough into 3 parts.Dust work surface lightly with flour. Roll each part into a thin log - about 2 inch (5 cm) thick and 10 inch (25 cm) long.Arrange logs on a baking sheet well apart from each other. They will puff in the oven (see images).
• Brush with ½ beaten egg.
• Bake in a preheated to 350 F (180C) oven. Bake for 25-30 minutes until lightly brown.
• Once out of the oven let cool for 10 minutes. Cut with a sharp knife slightly on the diafgonal into about ½ inch (1.5 cm) thick slices.
• Place cantucci cut side up back on the baking sheet.
• Bake for the second time at 350 F (180C) for another 10-15 minutes. Biscotti should not brown but dry a little bit. They will still be soft straigh out of the oven but with harden as they cool.

MARSALA ALMOND BISCOTTI

Steps:

• Preheat the oven to 325 degrees F.
• Line a large cookie sheet with parchment paper or foil coated with baking spray.
• In a large bowl, stir the butter with the sugar.
• Beat in the eggs, one at a time, then the Marsala, zest, lemon juice, vanilla and salt until just combined.
• In another bowl, stir the flour with the baking powder.
• Stir the flour mixture along with the chopped almonds into the egg mixture until combined; the dough will be sticky.
• Divide the dough in half; dollop lengthwise on the lined baking sheet.
• Wetting your hands with cold water, flatten the dough into long rectangular logs about 1/2 inch thick extending from one end of the sheet to the other. Logs should be at least 2 inches apart on the sheet.
• Sprinkle the tops with slivered almonds; gently pat down the dough.
• Bake in the centre of the oven until lightly golden on the edges and firm to the touch, about 30 minutes.
• Slide the parchment or foil onto a cutting board.
• Using a large sharp knife, cut crosswise into the slices about 1/2 inch thick.
• Picking up the segments, stand the biscotti upright about 1/2 inch apart on the unlined cookie sheet.
• Reduce the oven temperature to 300 degrees F; bake the biscotti in the centre of the oven for 35 to 40 minutes or until lightly golden and crisp.
• Cool on a rack, then store in an airtight container for up to a month, or freeze.