Biscotti has always been interesting to me, but something I never tried, because almost all of the biscotti available has some sort of nuts in it, which I don't eat. I have also always been interested in the way that it is baked twice, but just like tasting it, when searching for recipes, 99% of them call for almonds/pistachios/hazelnuts, etc. So I was excited when I found a recipe by Katie Lee Joel on the Food Network website that not only didn't call for nuts, but put interesting and contrasting flavors together! Now, I'm not positive why it's called 'Wedding Biscotti', and a Google search came up with nothing, but I think it's safe to guess that it was either whipped up for someone particular's wedding (possibly to Billy Joel? Although that's ending soon, so maybe this biscotti isn't such a good omen?!?! Yikes!) or it's a traditional Italian biscotti served at special events. All I know is that for the first time baking biscotti, I was quite happy with the result. I'm not sure that it was as crunchy as it's supposed to be, but it did have a nice snap and I really loved the flavors. It was rich without being overwhelming. I also used a little less rosemary than the recipe called for, because I didn't want it's strong flavor overwhelming the cookie. I think the biscotti dough would be a good base or starting point to add any ingredients that you like, if you aren't into the fruit and herb flavors. So, get experimenting and enjoy!
Wedding Biscotti
Original recipe can be found here.
For the Biscotti:
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons 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
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons 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
To Make the Biscotti:
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.
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.
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