Servings: Makes about 28 biscotti
- 8 tablespoons (1 stick) unsalted butter , at room temperature
- 1 cup sugar
- Grated zest of 1 large orange
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups plus 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pure ground ancho chile powder
- 1/4 teaspoon salt
- 3 1/2 ounces coarsely chopped semisweet or bittersweet chocolate
- 1/2 cup (2 ounces) coarsely chopped walnuts
- 1/2 cup (3 ounces) dried cherries
Position the racks in the top third and center of the oven and preheat to 350°F.
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.
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 the chocolate, walnuts and cherries.
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.
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. 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.)
Recommended ingredients: Ancho chile powder can be found in Latin or specialty markets or from:
Kitchen Food Shop
218 Eighth Avenue
New York, New York 10011