Wedding Biscotti

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/2 tablespoons finely chopped fresh rosemary leaves
• 1/2 cup unsalted butter, room temperature
• 3/4 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 3/4 cup dried currant

Recipe

• 1 preheat the oven to 350°f
• 2 in a small bowl, stir together the flour, baking powder, salt, and rosemary. set aside.
• 3 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.
• 4 cut dough in half and shape into 2 logs. they should be about a 12-inches long; and 1-inch thick.
• 5 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.
• 6 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.