Wedding Biscotti
- Level: Intermediate
- Yield: 50 biscotti
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 70
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 14
- Sodium
- 35
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
Ingredients
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 tablespoon finely chopped fresh rosemary leaves
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
3/4 cup dried currants
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.