- 1 cup dried Currants
- 1 cup Colombo Sweet Marsala
- 1/4 cup butter, softened
- 1 and 1/4 cups sugar
- 2 Eggs
- 2 and 1/2 cups flour
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
In a small bowl, soak currants for 2-3 hours in the Marsala. Drain currants and set the Marsala aside.
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 the reserved Marsala, mix until well blended.
In another bowl, mix the flour, baking powder and salt. On low speed, gradually add flour, baking powder, salt mixture to the batter. Stir in Currants.
This will be a soft but thick dough. Turn onto a well-floured surface.
Divide dough into 3 pieces. Roll by hand each piece into loaves about 12 inches long. Place on parchment-lined cookie sheet around 3 inches apart.
Using a pastry or basting brush, brush the tops of the loaves with more Marsala then sprinkle with sugar. (leftover Marsala can be used for another batch or in another recipe!)
Bake for 18-22 minutes or until golden brown. Remove from cookie sheet by sliding parchment off onto a cutting board. Let cool.
Using a sharp knife, slice loaves diagonally into 1/2 inch wide slices. You can cut around 12-15 from each loaf depending on thickness.
Lay them on their side on parchment lined cookie sheet. Bake for 12 – 15 minutes or until lightly browned.
Cool toasted Biscotti on wire rack, store in airtight container.
Notes: Currants were a bit tough to find, but work better than raisins because they are smaller and more flavorful. I found them at Whole Foods.