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