Marsala Almond Biscotti Recipes

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.

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.

ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
• Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
• With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

CHOCOLATE-ALMOND-MARSALA COOKIES

Steps:

• Stir together flour, baking powder, cinnamon, and salt in a large bowl. Beat 1 egg with the wine in a small bowl; stir into flour mixture. Stir in almonds, orange peel, and chocolate. Stir in honey.
• Knead dough on a generously floured work surface just until it holds its shape. Divide dough in half; pat each half into a 10 1/2 by 1 1/2 by 1-inch rounded log. Refrigerate logs until cold, about 45 minutes.
• Preheat oven to 250°F. Cut each log crosswise into 3/4-inch-thick slices. Gently press edges of each slice to flatten. Lightly beat remaining egg. Stand cookies upright 1 inch apart on a baking sheet lined with parchment paper. Brush tops with beaten egg.
• Bake 20 minutes. Raise oven temperature to 350°F. Bake until cookies are deep golden brown, 10 to 12 minutes more. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 2 days.

CHEF JOHN'S ALMOND BISCOTTI

Steps:

• Whisk flour, baking powder, and salt together in a mixing bowl.
• Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
• Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
• Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
• Transfer biscotti to a cooling rack; let cool to room temperature.

MARSALA BAKED APPLES

Steps:

• Boil cider and Marsala in heavy medium saucepan until reduced to 1 cup, about 20 minutes. (Syrup can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Peel top quarter of each apple. Core apples without cutting through bottom. Place apples in 8x8x2-inch glass baking dish. Spoon 1 tablespoon brown sugar, then 1 tablespoon raisins into each apple.
• Stir 2 tablespoons brown sugar into syrup. Pour syrup over and around apples. Sprinkle nutmeg over. Place 1/2 tablespoon raisins into each apple.
• Bake apples until butter melts, about 5 minutes. Cover dish with foil and bake 30 minutes. Uncover and continue baking until apples are tender, basting frequently with juices, about 25 minutes longer.
• Serve apples hot or warm in shallow bowls with ice cream and biscotti.