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     Title: Mexican Chocolate Walnut-Cherry Biscotti
Categories: Chocolate, Chilies, Nuts, Fruits
     Yield: 30 servings

 2 3/4 c  A-P flour
     2 c  Sugar
     1 c  Dutch-processed cocoa
 1 1/2 ts Baking soda
 1 1/2 ts Ground cinnamon
   1/2 ts Cayenne pepper
     6 lg Eggs; room temperature,
          - divided use
     2 ts Vanilla extract
 1 1/2 c  Walnuts; chopped, toasted
     1 c  Semisweet chocolate chips
     1 c  Maraschino cherries; drained
          - halved

 Set oven @ 325°F/165°C.

 Whisk the first 6 ingredients. In another bowl, whisk 5
 eggs and vanilla; stir into dry ingredients. Stir in
 walnuts, chocolate chips and cherries. Transfer to a
 lightly floured surface; knead gently until dough forms
 (dough will be sticky).

 Using floured hands, divide dough into 3 portions. Shape
 each portion into an 8x3" rectangle on parchment
 lined baking sheets. Beat remaining egg; brush over
 tops. Bake until firm to the touch, 30-35 minutes. Cool
 on pans on wire racks until firm, 10-15 minutes.

 Reduce oven setting to 300°F/150°C. Transfer baked
 rectangles to a cutting board. Using a serrated knife,
 cut diagonally into 3/4" slices. Place on baking sheets,
 cut side down. Bake until crisp, 10-12 minutes on each
 side. Remove from pans to wire racks to cool completely.
 Store in an airtight container.

 Recipe by Nancy C. Evans, Phoenix, Arizona

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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