Chocolate, Cherry and Chile Biscotti

Recipe by Nana Lee
READY IN: 1hr 40mins
SERVES: 10-14




  • Position the racks in the top third and center of the oven and preheat to 350º 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, chili 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.)
  • Reprinted from Back to the Table: The Reunion of Food and Family by Art Smith.