Marsala Almond Biscotti Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• Put brown sugar, white sugar, flour, cinnamon, baking powder, butter, and almonds in a large mixing bowl. With mixer on low speed, add beaten eggs and vanilla. Mix just until dough holds together.
• Put dough on a floured surface. Cut in half. Roll each piece into a log. Place on parchment-lined cookie sheet. Flatten each log slightly with palm of the hand. Lightly brush the top of each log with egg wash.
• Bake for 25 minutes or until firm to touch. Remove from oven. Cut dough diagonally into biscotti. For harder biscotti, return to 300-degree F oven until sufficiently dry.

Steps:

• Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
• Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
• Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
• Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
• Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

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.