Chocolate, Cherry and Chile Biscotti

Ingredients

• 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 bittersweet chocolate
• 1/2 cup coarsely chopped walnuts
• 1/2 cup dried cherries

Directions

1. 1

   Position the racks in the top third and center of the oven and preheat to 350º F.

2. 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. 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. 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. 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. 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. 7

   Reprinted from Back to the Table: The Reunion of Food and Family by Art Smith.