Ingredients for Chocolate Cherry And Chile Biscotti
- Unsalted Butter
- 1 ½ cups granulated sugar
- Orange, Zest Of
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking powder
- Dried Ancho Chile Powder
- ½ teaspoon salt
- Semisweet Chocolate
- ½ cup chopped walnuts
- Dried Cherries
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How to Make Chocolate Cherry And Chile Biscotti
- Preheat oven to 350°F (175°C). Position oven racks in the upper third and center of the oven.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, and 1 tablespoon orange zest using an electric mixer on high speed until light and fluffy (about 3 minutes).
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a medium bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon chili powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon until just combined.
- Stir in 1 cup semi-sweet chocolate chips, ½ cup chopped walnuts, and 1 cup dried cherries.
- Divide the dough in half.
- On a lightly floured surface, shape each half into a 10 x 2-inch log.
- Place the logs 2 inches apart on ungreased baking sheets.
- Bake for 30 minutes, or until set and golden brown.
- Remove from oven and let cool on baking sheets for 20 minutes.
- Using a serrated knife, carefully slice each log diagonally into ½-inch thick slices.
- Arrange the biscotti slices, cut-side down, on ungreased baking sheets.
- Bake for 8 minutes, or until the undersides are lightly browned.
- Flip the biscotti and switch baking sheet positions (top to bottom, front to back).
- Bake for another 8 minutes, or until lightly browned on the other side.
- Let cool completely on baking sheets before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
81g
Fat
46g
Carbs
14g
