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1
In a small bowl, soak currants in the marsala wine for 1 to 2 hours; Drain currants and set aside (marsala wine)soaking liquid.
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2
Preheat oven to 375 degrees; line cookie sheet with parchment paper.
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3
With an electric mixer, cream the butter and sugar; Add eggs and 3 tablespoons of reserved marsala wine, mix until well blended.
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4
On low speed, gradually add flour, baking powder,and salt; stir in currants.
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5
Turn dough onto a lightly floured surface; This will be a soft dough.
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6
Divide dough into 3 equal pieces; roll each piece into a loaf about 12 inches long.
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7
Place on parchment-lined cookie sheets,spacing about 3 inches apart.
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8
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.
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9
Bake 20 to 25 minutes, or until golden,mine only took about 18 minutes.
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10
Remove cookie sheet from oven, using 2 metal spatulas, remove the loaves from cookie sheet onto a wire rack, cool.
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11
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.
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12
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.
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13
Return slices to cookie sheet, in a single layer; bake 15 minutes, or until lightly browned; mine took less time.
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14
Cool toasted biscotti on a wire rack, store in airtight container.
