Ingredients for Wedding Biscotti
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Fresh Rosemary Leaves
- Unsalted Butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- Vanilla Extract
- Dried Currant
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How to Make Wedding Biscotti
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking powder, salt, and rosemary. Set aside.
- In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy (about 4 minutes).
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the currants.
- Divide the dough in half. Shape each half into a log approximately 12 inches long and 1 inch thick.
- Place the logs onto the prepared baking sheets.
- Bake for 35 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on baking sheets for 10 minutes.
- Using a serrated knife, carefully slice each log diagonally into 1/2-inch thick slices.
- Arrange the biscotti slices, cut-side down, back onto the baking sheets.
- Bake for 7-8 minutes, then flip the biscotti and bake for another 7-8 minutes, or until golden brown and crisp.
- Remove from oven and let cool completely on a wire rack before serving. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
6g
Carbs
3g