Chocolate, Cherry And Chile Biscotti

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 10
• 8 tablespoons unsalted butter, at room temperature
• 1 cup sugar
• 1 large orange, zest of, grated
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, plus
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons dried ancho chile powder
• 1/2 teaspoon salt
• 3 ounces coarsely chopped semisweet chocolate or 3 ounces bittersweet chocolate
• 1/2 cup coarsely chopped walnuts
• 1/2 cup dried cherries

Recipe

• 1 position the racks in the top third and center of the oven and preheat to 350º f.
• 2 using a hand-held electric mixer set at high speed, beat the butter, sugar, and orange zest in a large bowl until well combined, about 3 minutes. beat in the eggs, one at a time, then the vanilla.
• 3 in a medium bowl, whisk the flour, baking powder, chili powder, and salt to combine. using a wooden spoon, gradually beat in the butter mixture. work in the chocolate, walnuts, and cherries.
• 4 divide the dough in half. using lightly floured hands on a floured work surface, form the dough into two 10 x 2-inch logs. place the logs on an ungreased large 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 the baking sheet for 20 minutes.
• 5 using a serrated knife and a sawing motion, carefully cut the logs into diagonal slices about 1/2 inch wide. place the slices on ungreased baking sheets. bake until the undersides of the 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.
• 6 cool completely on baking sheets. (the biscotti can be prepared up to 1 week ahead, cooled, and tightly covered in an airtight container at room temperature.)
• 7 reprinted from back to the table: the reunion of food and family by art smith.