Wedding Biscotti

Recipe courtesy Katie Lee Joel

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Picture of Wedding Biscotti Recipe Photo: Wedding Biscotti Recipe
Rated 5 stars out of 5
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  • Read 16 Reviews
Total Time:
1 hr 10 min
Prep
20 min
Cook
50 min
Yield:
50 biscotti
Level:
Intermediate
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Ingredients

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the flour, baking powder, salt, and rosemary. Set aside.

Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, incorporating each egg fully before adding the next. Add the vanilla. and gently stir in the flour mixture until just combined. Stir in currants.

Cut dough in half and shape into 2 logs. They should be about a 12-inches long; and 1-inch thick.

Bake until just starting to brown at the edges, about 35 minutes. Let cool for a few minutes on the baking sheets. While the biscotti logs are still warm, cut each log into 1/2-inch wide slices on the diagonal. Place the slices back on the baking sheet (using 2 baking sheets if necessary to fit all the slices). Bake for 7 to 8 minutes. Remove the baking sheets from the oven. Turn the biscotti over and bake for an additional 7 to 8 minutes, until the biscotti are crisp.

Let the biscotti cool for a few minutes on the baking sheet(s). Serve when cooled to room temperature, or store in an airtight container for up to 2 weeks.

* Guest Recipe

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

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Newest Ratings and Reviews

Read all 16 reviews

  • on December 23, 2012

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    ummmhmmmm... I love biscotti and these are absolutely delicious!! I am not a big fan of rosemary but I thought I will give it a shot nevertheless and boy am I glad I did. I did not find currants so I used dried cranberries instead - I love the aroma and the flavors in this biscotti. My husband loved them too and so did everybody at work! Thank you for a wonderful and easy recipe.

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  • on July 14, 2011

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    My friends who don't like biscotti liked these. They are hard enough that if you want to dip them in your coffee you can. But they are soft enough that if you want to eat them on their own, you can. I didn't have currants available so I used cranberries in stead. The cookie turned out well. I will make this again.

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  • on December 03, 2010

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    I made these for our son's wedding and then had to make more the next week because we couldn't get enough of them.

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