Chocolate Cherry And Chile Biscotti

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If you like biscotti, expand your palate a bit with these deliciously spicy cookies. Chocolate and chiles are old friends, and the cherries add sweet contrast. Candidates for dipping include full-bodied wines like zinfandel and cabernet sauvignon, port, and espresso, and just plain old coffee, tea or milk!!

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Steps

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

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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.

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Beat in the eggs , one at a time , then the vanilla.

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In a medium bowl , whisk the flour , baking powder , chili powder , and salt to combine.

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Using a wooden spoon , gradually beat in the butter mixture.

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Work in the chocolate , walnuts , and cherries.

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Divide the dough in half.

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Using lightly floured hands on a floured work surface , form the dough into two 10 x 2-inch logs.

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Place the logs on an ungreased large baking sheet , at least 2 inches apart.

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Bake on the center rack until set and golden brown , about 30 minutes.

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Remove from the oven and let cool on the baking sheet for 20 minutes.

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Using a serrated knife and a sawing motion , carefully cut the logs into diagonal slices about 1 / 2 inch wide.

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Place the slices on ungreased baking sheets.

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Bake.

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Ingredients

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unsalted butter, sugar, orange, zest of, eggs, vanilla extract, all-purpose flour, baking powder, dried ancho chile powder, salt, semisweet chocolate, walnuts, dried cherries