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. This recipe is from 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
1/4 tsp salt
3 1/2 oz. coarsely chopped semisweet or bittersweet chocolate
1/2 cup coarsely chopped walnuts
1/2 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 1/2 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.