Almond, Currant and Spice Biscotti

Preheat oven to 325 degrees F. Line two large cookie sheets with parchment paper. Using a heavy duty electric mixer, beat sugar and butter until combined. Mix in eggs and Marsala. Add orange and lemon peels, baking soda, salt, ginger and aniseed. Mix in half of flour, nuts and currants. Carefully add remaining flour to dough. Transfer dough to generously floured surface. Divide dough into 4 even pieces. Form each piece into 8-inch long and 3-inch wide log. (Can be prepared. Wrap each log in plastic and freeze up to 2 weeks or refrigerate up to 2 days. Let stand at room temperature for a few hours if frozen before baking.)

Place 2 logs on each baking sheet, spacing apart. (Logs will spread.) Bake until golden brown and just firm to touch, about 1 hour. Reduce oven temperature to 300 degrees F. Cool logs 15 minutes. Transfer logs to cutting board and cut crosswise into 1/2-inch thick slices. Place slices, cut side down on baking sheets and bake until crisp and golden brown, about 20 minutes. Cool completely.

TO DIP IN CHOCOLATE:
Carefully melt 2 pounds chopped bittersweet chocolate in heavy large skillet, over very low heat, stirring constantly. Dip 1 cut side of biscotti into chocolate removing excess on edge of skillet. Place on pan. Repeat. Chill until chocolate is set. Brush with cocoa powder. Biscotti can be prepared ahead. Keeps up to 1 week in airtight container, or freeze up to 2 weeks.