Marsala Wine Biscotti
Infused with the rich, aromatic notes of Marsala wine and brightened by a hint of zesty orange, these Marsala Wine Biscotti are a sophisticated twist on the classic Italian treat. Perfectly crisp and golden, these twice-baked cookies feature the delightful crunch of chopped almonds and a buttery, lightly spiced flavor profile. The dough comes together effortlessly with simple pantry staples, making it an approachable recipe for any home baker. Enjoy these biscotti alongside your morning coffee or evening tea, or pair them with a dessert wine for an indulgent after-dinner treat. With a balance of sweetness and depth, this recipe delivers a one-of-a-kind biscotti experience that’s equal parts elegant and comforting.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 70 grams Unsalted butter
- 2 whole Large eggs
- 60 milliliters Marsala wine
- 1 teaspoon Vanilla extract
- 100 grams Chopped almonds
- 1 teaspoon Orange zest
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
In a small saucepan, melt the butter over low heat. Allow it to cool slightly.
In a large mixing bowl, beat the eggs. Then, mix in the cooled butter, Marsala wine, and vanilla extract.
Fold the dry ingredients into the wet mixture until a rough dough forms.
Add the chopped almonds and orange zest to the dough and knead gently until evenly distributed.
Divide the dough into two equal portions. Shape each piece into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Place the logs onto the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden.
Remove the logs from the oven and let them cool for 15 minutes. Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, slice the logs diagonally into 1/2-inch (1.25 cm) thick biscotti.
Arrange the biscotti slices cut-side down on the baking sheet. Bake for an additional 15-20 minutes, flipping them halfway through, until they are crisp and golden.
Remove from the oven and allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 2236 mg | 97% | |
| Total Carbohydrate | 415.0 g | 151% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 161.9 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 321 mg | 25% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1255 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
