CHOCOLATE-ALMOND MARSALA COOKIES
These special cookies make a wonderful gift for the host of your next holiday party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Toast almonds in oven on a rimmed baking sheet until fragrant and lightly toasted, about 12 minutes. Let cool; coarsely chop. Reduce oven temperature to 250 degrees.
- Stir together flour, baking powder, cinnamon, and salt. Beat 1 egg with the wine; stir into flour mixture. Stir together almonds, orange peel, and chocolate; stir into flour mixture. Stir in honey.
- Knead dough on a generously floured work surface just until it holds its shape. Divide dough into 2 pieces; pat each into a 10 1/2-by-1 1/2-by-1-inch rounded log. Refrigerate dough 15 minutes.
- Cut each log into 3/4-inch-thick slices. Gently press edges of each slice to flatten. Lightly beat remaining egg. Place cookies, standing vertically, on a parchment-paper-lined baking sheet. Brush tops with beaten egg.
- Bake 20 minutes. Raise oven temperature to 350 degrees; bake until cookies are deep golden brown, 10 to 12 minutes. Let cool on sheet on a wire rack.
CHOCOLATE-ALMOND-MARSALA COOKIES
Marsala wine, traditionally used in zabaglione and sometimes served as an apéritif, flavors these Italian goodies. Look for candied orange peel in specialty foods stores; do not substitute supermarket candied-fruit mixes.
Yield Makes about 2 dozen
Number Of Ingredients 10
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.
CHOCOLATE-ALMOND-MARSALA COOKIES
Yield Makes about 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Toast the almonds in the oven on a rimmed baking sheet until fragrant and lightly toasted, about 12 minutes. Let cool; coarsely chop. Reduce the oven temperature to 250°F.
- Stir together the flour, baking powder, cinnamon, and salt. Beat 1 egg with the wine; stir into the flour mixture. Stir together the almonds, orange peel, and chocolate; stir into the flour mixture. Stir in the honey.
- Knead the dough on a generously floured work surface just until it holds its shape. Divide the dough into 2 pieces; pat each into a 10 1/2 × 1 1/2 × 1-inch rounded log. Refrigerate the dough 15 minutes.
- Cut each log into 3/4-inch-thick slices. Gently press the edges of each slice to flatten. Lightly beat the remaining egg. Place the cookies, standing vertically, on a parchment-paper-lined baking sheet. Brush the tops with beaten egg.
- Bake 20 minutes. Raise the oven temperature to 350°F; bake until the cookies are deep golden brown, 10 to 12 minutes. Let cool on the sheet on a wire rack.
MARSALA SAUCE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.
MARSALA COOKIES
Number Of Ingredients 8
Steps:
- 1 Preheat the oven to 375°F. Grease 2 large baking sheets. 2 In a large bowl, sift together the flour, baking powder, and salt. Pour 1/2 cup of the sugar into a small bowl and 1/4 cup of the Marsala into another. 3 In a large bowl, whisk the eggs and the remaining 1/2 cup of sugar until well blended. Beat in the remaining 1/4 cup of Marsala, the oil, and the vanilla extract. With a wooden spoon, stir in the dry ingredients. Knead briefly until well blended and shape the dough into a ball. 4 Divide the dough into 6 sections. Cut one section into 8 pieces. Roll each piece between your palms into a 4 × 1/2-inch log. Shape the log into a ring, pinching the edges together to seal. Repeat with the remaining dough. 5 Dip the top or bottom of each ring first in the wine, then in the sugar. Place the rings sugar-side up and 1 inch apart on the prepared baking sheets. Bake 18 to 20 minutes, or until golden brown. Have ready 2 wire cooling racks. 6 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Store in an airtight container up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MARSALA WINE BISCOTTI
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.
Provided by Barb G.
Categories Dessert
Time 1h20m
Yield 36 Biscotti
Number Of Ingredients 8
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.
Nutrition Facts : Calories 112.9, Fat 1.6, SaturatedFat 0.9, Cholesterol 15.1, Sodium 46.4, Carbohydrate 17.5, Fiber 0.5, Sugar 9.9, Protein 1.4
CHICKEN MARSALA
A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g
MOLASSES COOKIES
My Mom's recipe and one of my favorites. Spicy and chewy, they store well and can be frozen. Great for gift giving or shipping.
Provided by Brenda Hall
Categories Desserts Cookies Spice Cookie Recipes
Time 1h20m
Yield 30
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 18.6 g, Cholesterol 6.2 mg, Fat 4.7 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 178.8 mg, Sugar 11.6 g
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