Wedding Biscotti - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A light dessert that feeds a crowd. Great with coffee and espresso.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 tablespoons fresh rosemary, finely chopped
- 1/2 cup 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 °.
- 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.
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