Cold weather calls for something sweet with a little bit of heat. And these biscotti answer.
I love the combination of the tart and sweet cherries with the rich chocolate and spicy Ancho chile. You can eat them alone, but they taste great with a fresh cup of coffee. A big thank you to David’s mom for sharing this recipe with us!
Chocolate-Ancho Chile Biscotti
1 stick of unsalted butter (4 ounces), at room temperature
1 cup of granulated sugar
The zest of 1 large orange, finely grated
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
3 teaspoons Ancho chile powder
1/2 teaspoon kosher salt
4 ounces semi-sweet chocolate, chopped
1/2 cup walnuts, chopped
1/2 cup dried cherries, chopped
Preheat the oven to 350 degrees F. Place your rack to the center of the oven.
In a stand mixer, beat the butter, sugar and orange zest until it is fluffy (about 2 minutes). Add the one egg and beat until it is well mixed in. Add the other egg and the vanilla extract and mix well.
In a separate bowl, combine the flour, baking powder, Ancho chile powder and salt.
Slowly beat in the flour mixture into the egg mixture. Then stir in the chocolate, cherries and walnuts.
On a floured surface, form the dough into one large loaf and divide in two. Take each half and form them into two 12 inch by 2 inch logs. Place them on a baking sheet, at least two inches apart.
Bake for 30 minutes, or until golden brown. Take them out of the oven and let them cool for 20 minutes.
Once they are cool, use a serrated knife and cut them diagonally into slices. Place them back onto the baking sheet, leaving room between each slice, and bake for another 30 minutes, or until they are slightly brown and crispy. Remove them from the oven and let them cool completely.
Once they are cool, you can place them in an airtight container or you can enjoy them with a cup of coffee right away.