Chocolate, Cherry, Chile Biscotti
Chocolate and chile go so well together and the cherries add a touch of sweetness. Try dipping in espresso, port or a full-bodied red wine.
Author: Art Smith
- 8 tbsp. unsalted butter, at room temperature
- 1 cup sugar
- Grated zest of 1 large orange
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups plus 3 tbsp all-purpose flour
- 1 tsp baking powder
- 2 tsp pure ground ancho chile powder
- ¼ tsp salt
- 3½ oz. coarsely chopped semisweet or bittersweet chocolate
- ½ cup coarsely chopped walnuts
- ½ cup dried cherries
- Position oven racks in the top third and center of oven, preheat to 350
- Beat the butter, sugar and orange zest in a large bowl until well combined.
- Beat in the eggs, one at a time, then add the vanilla
- In a medium bowl, whisk the flour, baking powder, chile powder and salt to combine
- Using a wooden spoon, gradually beat in the butter mixture
- Work in chocolate, walnuts and cherries
- Divide the dough in half. Using lightly floured hands on a floured work surface, form the dough into two 10x2 inch logs. Place the logs on an ungreased baking sheet, at least 2 inches apart
- Bake on the center rack until set and golden brown, about 30 minutes.
- Remove from the oven and let cool on baking sheet for 20 minutes
- Using a serrated knife and a sawing motion, carefully cut the logs into diagonal slices about ½ inch wide. Place the slices on ungreased baking sheets. Bake until the undersides of biscotti are beginning to brown at the edges, about 8 minutes. Turn the biscotti over. Switch the positions of the baking sheets from top to bottom and front to back. Continue baking until lightly browned on the other side, about 8 minutes more. Cool completely on baking sheets
- Store tightly covered in an airtight container at room temperature for up to a week.