White Chocolate, Currant & Marzipan Biscotti
These are perfect for a mid afternoon snack with a special coffee or hot chocolate (preferably laced with Purple Cow Cream Liqueur) while reading a book in front of the fire. Imagine the snow gently falling outside, and you are warm and toasty under a blanket with a purring kitty snuggling close by…. heaven.
- 3/4 cup dried currants
- 1/3 cup Hansen Border Crossing Rye
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp butter, softened
- 3/4 cup granulated sugar
- 3 eggs (2 whole, 1 beaten)
- 1 tsp vanilla extract
- 1/2 cup white chocolate chunks
- 1/2 diced marzipan
- Coarse sanding sugar
- White chocolate, melted (optional)
- Preheat oven to 325 degrees F. Heat the currants and rye in a small saucepan over low-medium heat, stirring occasionally until currants have plumped up, about 5 minutes. Drain and reserve the liquid.
- Stir together flour, baking powder and salt. In the bowl of an electric mixer, beat the butter and sugar until fluffy. One at a time mix in the 2 whole eggs, then the vanilla and reserved currant liquid. Reduce the speed to low and gradually mix in the flour mixture. With a spoon stir in the currants, white chocolate and marzipan.
- On a lightly floured work surface, shape dough into roughly a 12” by 5” log (or if you would like smaller cookies then make two 12” by 2 1/2” logs). Transfer to a baking sheet lined with parchment. Brush the log(s) with the beaten egg and sprinkle with the coarse sanding sugar.
- Bake for 30-35 min and then transfer to a wire rack to cool for 15 minutes. Reduce the oven temperature to 300 degrees F.
- Cut the log(s) on the diagonal into 3/4” wide pieces. Lay the pieces on their side and return to the oven for 8 minutes. Flip them and then bake for 8 minutes more. Let cool on a wire rack.
- Once cool, you may drizzle or dip the cookies into additional white chocolate if you so desire.