Currant & Walnut Biscotti

Preheat the oven to 350?. Grease a baking sheet. In a bowl, stir together the flour, baking powder, walnuts, and currants; set aside. Using the paddle attachment of a standing electric mixer on medium speed, cream the butter until light. Add the sugar and continue to beat until the mixture is light and fluffy. Add the eggs, 1 at a time, and beat until smooth. Beat in the vanilla. Stir in the dry ingredients until the dough is well combined. On a floured work surface, divide the dough into 2 parts. Roll each half into a log 12-14 inches long. Transfer to logs to the prepared baking sheet, leaving several inches between them. Bake them about 20 minutes, until the edges are browned and the centers are almost firm to the touch. Remove the baking sheet from the oven and let the baked logs cool on the baking sheet for 15-20 minutes. With a serrated knife, cut each log on the diagonal into slices about 3/4 inches thick. Return the biscotti, cut sides down, to the baking sheet and bake them about 8-10 minutes, until the edges look toasted. Transfer the biscotti to a wire rack to cool. Store in an airtight container.