Return to Holiday Cookie Recipes

 

Marsala-Scented Biscotti with Chocolate

4 star rating
 

Add a Photo

Submitted by: Lilykyte2056679

 

These twice-baked cookies have a cinnamon and marsala-flavored batter, with currants, almonds, candied orange peel & chocolate chips kneaded in.
 

Ingredients

  • 1-1/4 cups unbleached all purpose flour
  • 2 teaspoons baking powder
  • 1-1/4 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1 egg yolk, at room temperature
  • 1/3 cup cream marsala
  • 1/2 cup currants
  • 1/2 cup sliced almonds, finely chopped
  • 3 ounces candied orange peel, finely chopped
  • 3-1/2 ounces semisweet tiny chocolate chips
  • 2 to 3 Tablespoons all-fruit apricot spread, such as Poleners
  • For egg wash: 1 egg, beaten with 1 Tablespoon water

Save Recipe

Interact

 
Method

Preheat oven to 350 degrees, and line a cookie sheet with parchment or Silpat. In a mixing bowl, combine flour, baking powder, cinnamon, and salt. Combine and beat in the egg yolk and marsala. In another bowl, combine the currants, almonds, candied orange peel, and chocolate chips; mix well and add to the flour mixture. Stir in enough of the apricot spread to just moisten. Knead on a lightly floured work surface until the dough holds it shape. A little extra flour may be needed. Shape the dough into two or three logs, each 2-inches wide. Set them at least three inches apart on the prepared pan, and brush with the egg wash. Bake 25 to 30 minutes until golden. Remove from oven and set aside until cool enough to handle. Then, using a serrated knife, cut the logs diagonally into 3/4-inch wide slices. Return the biscotti to the baking sheets, cut side down, and bake 12 minutes longer on each side. Cool on racks.

 

Notes:

 

Number of Servings: 30 slices

 

Submitted by: Lilykyte2056679 ()

Comment
 
 

Advertisement