MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chocolate Chile Biscotti
Categories: Cookies, Chocolate, Chilies, Nuts
     Yield: 36 Servings

     2 c  A-P flour (272 g); more for
          - dusting
   1/3 c  Dutch-processed cocoa
          - powder (32 g)
 1 1/2 ts Baking powder
   1/4 ts Salt
   1/2 c  Unsalted butter (114 g);
          - room temperature
   3/4 c  Granulated sugar (151 g);
          - more for sprinkling
     2 tb Ancho chile powder
     2 lg Eggs
     1 ts Vanilla extract
   2/3 c  Unsalted cashews (85 g);
          - roasted, rough chopped
   1/2 c  Chocolate chips (100 g)

 Position a rack in the center of the oven and set the oven @
 350°F/175°C.

 In a medium bowl, whisk together the flour, cocoa powder, baking
 powder, and salt. In a stand mixer fitted with a paddle attachment,
 beat the butter, sugar, and chile powder on medium-low speed until
 smooth and well combined, about 2 minutes.

 Increase the speed to medium. With the mixer running, add the eggs,
 1 at a time, pausing to scrape down the sides of the bowl if
 needed, then add the vanilla extract. Beat until well mixed, about
 1 minute.

 Turn the speed to low and, with the mixer running, add the flour
 mixture a little at a time. Continue mixing until the dry
 ingredients are almost incorporated, scraping the bowl as needed,
 then add the cashews and chocolate chips all at once. Keep mixing
 until the cashews and chocolate have integrated and a thick dough
 has formed.

 Divide the dough in half and roll each half into a 12" log. (You
 can use a sheet of wax or parchment paper to help roll the dough
 evenly, or dust with extra flour if the dough is sticky.) Place
 both logs on a half-sheet pan lined with parchment paper, then
 flatten both logs with your palms until about 1" thick. Sprinkle
 each with a little granulated sugar to evenly coat.

 Bake until the logs lose their sheen, 20 to 25 minutes. There
 should still be some softness in the middle of each log when gently
 pressed. Be careful not to overbake, as the logs may break when
 sliced later.

 Turn off the oven, take out the biscotti and let cool on the sheet
 pan for a few hours. (The longer they rest, the easier they will be
 to slice without breaking.)

 For the second bake, heat the oven to 300°F. (The temperature is
 lower for gentler, more even baking.)

 Using a serrated knife, slice each log at an angle into 1/2"
 slices. You may trim and discard the ends or bake them along with
 the other slices - they taste just as good. Place the slices, cut
 sides down, on the same parchment-lined half-sheet pan. (You don't
 need to be careful about spacing them out.)

 Bake for about 25 minutes, or until the biscotti are no longer soft
 to the touch. They will harden a little further after cooling.
 Remove from the oven and cool completely on the pan. The biscotti
 will keep for 2 weeks in an airtight container at room temperature.

 Recipe from: Mark Sopchak

 Adapted by: Ligaya Mishan

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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