Katie Lee Joel's Wedding Biscotti

Apr. 18, 2008— -- Television personality Katie Lee Joel has always loved cooking. Mrs. Billy Joel says she started cooking with her grandmother when she was just four. Her love of food has led her to feature her favorite southern staples in a new cookbook, "The Comfort Table." Below is Joel's recipe for Wedding Biscotti that she shared with GMA Now on air.

Wedding Biscotti

3 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon kosher salt

2 ½ tablespoons finely chopped fresh rosemary

8 tablespoons (1 stick) unsalted butter, at room temperature

¾ cup sugar

3 eggs

1 teaspoon pure vanilla extract

¾ cup dried currants

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a small bowl, stir together the flour, baking powder, salt, and rosemary.

Using a handheld electric mixer, in a large mixing bowl beat the butter and sugar until light and fluffy, about 4 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Beat in the vanilla. Gently stir in the flour mixture until just combined. Stir in currants.

Cut dough in half and shape into two logs 12 inches long, 2 ½ inches wide, and 1 inch high. Bake until just starting to brown at the edges, about 35 minutes. Let cool for a few minutes on the baking sheets. Leave the oven turned on.

While the logs are still warm, cut each log into ½-inch-wide slices on the diagonal. Place the slices back on the baking sheet (use 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.

Yield: 45 to 50 biscotti

Prep Time: 20 minutes

Cook Time: 45 minutes