| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
| Yield: | 50 biscotti |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 50 servings |
| Calories | 70 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 1 g |
| Cholesterol | 14 mg |
| Sodium | 35 mg |
Reviews
Amazing! I didn’t add rosemary or currants, but I did add mini semi chocolate chips. Tasted super duper amazing!!!
came out great
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.
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.
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.
i tried this recipe with pistachios n dried currants instead of currant alone n cinnamon instead of rosemary.buut still they turned out excellent.esp bc the recipe is not laden with high calorie, rich ingredients.
simple ingredients put together in a perfect proportion to make an awesm taste
simple ingredients put together in a perfect proportion to make an awesm taste
I have made these many, many times. Every time they come out PERFECT!!! You have to try the rosemary!! It gives it a very warm, holiday flavor. I make them every time I have company over and they LOVE them. Try, try, try!!!
My 11 year old and I made this for Thanksgiving. It was so easy that I was relegated to moving the cookie sheet in and out of the oven and cutting to biscotti. The rosemary and currants were a great combo. The adults found it overwhelmingly sweet, but the children loved it. I will make it again, but use only 1/2 cup of sugar.
These are a wonderful base biscotti. I feel like you can add anything to them! I didn’t have currants so I chopped up 3/4 cup of almonds and used that plus I increased the vanilla to about 2 1/2 tablespoons (amazing, but I LOVE vanilla). I did not use the rosemary. They turned out great, plus I covered half in chocolate. Oh my goodness!! I can’t wait to make them again. 🙂
I don’t know why these are listed as “intermediate”. The recipe is very simple and very tasty. The flavor combination of the rosemary and currants is great. Sit down with a cup of your favorite tea and enjoy!