Marsala Wine Biscotti

Put currants in small bowl, pour marsala over them. Let sit 2 hours — this is important, don't rush. The fruit needs time to drink the wine.

Drain currants well, save the soaking wine — you will need 3 tablespoons for dough, rest for brushing.

Heat oven to 375°F. Line large baking sheet with parchment.

Beat butter and sugar until light. Add eggs one at a time, then 3 tablespoons of the marsala wine. Mix well.

Add flour, baking powder, salt gradually on low speed. Stir in drained currants. This dough will be soft — like good bread dough should be. (Don't add more flour. Soft dough makes better biscotti.)

Turn dough onto floured surface. Divide into 3 pieces. Roll each into 12-inch log with your hands. Place on baking sheet 3 inches apart.

Brush tops with remaining marsala wine, sprinkle with sugar. Bake 20-25 minutes until golden. My oven takes 22 minutes.

Cool loaves on rack 10 minutes. Cut diagonally into half-inch slices with sharp knife — I use my good German bread knife.

Lay slices cut-side down on baking sheet. Bake 15 minutes more until lightly browned and crisp. Cool completely.