Chocolate, Cherry, Chile Biscotti

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.
  • 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
  1. Position oven racks in the top third and center of oven, preheat to 350
  2. Beat the butter, sugar and orange zest in a large bowl until well combined.
  3. Beat in the eggs, one at a time, then add the vanilla
  4. In a medium bowl, whisk the flour, baking powder, chile powder and salt to combine
  5. Using a wooden spoon, gradually beat in the butter mixture
  6. Work in chocolate, walnuts and cherries
  7. 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
  8. Bake on the center rack until set and golden brown, about 30 minutes.
  9. Remove from the oven and let cool on baking sheet for 20 minutes
  10. 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
  11. Store tightly covered in an airtight container at room temperature for up to a week.


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