Wedding Biscotti Recipe

Capture the magic of Katie Lee Joel's wedding with these delightful rosemary biscotti! A Food Network favorite, these twice-baked cookies are perfect as wedding favors or a special treat. The fragrant rosemary, a symbol of remembrance, adds a unique and delicious touch. Crisp, subtly sweet, and bursting with aromatic herbs, these biscotti are an unforgettable culinary experience.

Prep Time 20 mins
Cook Time 70 mins
Calories 70.7 kcal
Protein 2g
Rating 5.0 (2 Reviews)
Wedding Biscotti 20

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Wedding Biscotti

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Wedding Biscotti? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Wedding Biscotti

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, baking powder, salt, and rosemary. Set aside.
  3. In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy (about 4 minutes).
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Stir in the currants.
  8. Divide the dough in half. Shape each half into a log approximately 12 inches long and 1 inch thick.
  9. Place the logs onto the prepared baking sheets.
  10. Bake for 35 minutes, or until the edges are lightly golden brown.
  11. Remove from oven and let cool on baking sheets for 10 minutes.
  12. Using a serrated knife, carefully slice each log diagonally into 1/2-inch thick slices.
  13. Arrange the biscotti slices, cut-side down, back onto the baking sheets.
  14. Bake for 7-8 minutes, then flip the biscotti and bake for another 7-8 minutes, or until golden brown and crisp.
  15. 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

Recipe Categories (Choose a category and find related recipes!)