Rosemary Biscotti

1/4 cup butter
1 1/2 cups granulated sugar
3 egg whites
1 egg or 1/4 cup egg substitute
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 cup minced fresh rosemary, divided
1/2 cup currants, dried cherries or cranberries
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt

Heat oven to 350 degrees F. Lightly spray a baking sheet with nonstick cooking spray.

Beat butter in mixing bowl until light and creamy. Beat in sugar until light. Beat in 2 egg whites until blended. Beat in egg, vanilla and almond extracts and 2 tablespoons of the minced rosemary until blended. Stir in currants.

Sift together flour, baking powder and salt in separate bowl. Stir into creamed mixture until completely mixed. Divide dough into two parts. Shape each into a 12-inch log. Roll each log in remaining rosemary to coat outside. Place logs on prepared baking sheet. Lightly beat remaining egg white and brush tops and sides of logs. Bake until lightly browned, 25 to 30 minutes. Remove logs from oven and let cool 10 to 15 minutes.

Cut logs into 1/2 inch slices. Arrange slices on baking sheets and bake 5 to 7 minutes on each side, until lightly browned.