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

Title: Chocolate Chile Biscotti
Categories: Cookies, Chocolate, Chilies, Nuts
Yield: 38 servings

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

Position a rack in the center of the oven and set the
oven @ 350ºF/175ºC.

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-inch 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-inch 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 degrees. (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

Yield: 36 to 40 small biscotti

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

Uncle Dirty Dave's Archives

MMMMM

... I prefer the dangerously strong naval rums.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Chile Biscotti
Categories: Cookies, Chocolate, Chilies, Nuts
Yield: 38 Servings

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

Position a rack in the center of the oven and set the
oven @ 350ºF/175ºC.

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-inch 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-inch 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 degrees. (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

Yield: 36 to 40 small biscotti

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

Uncle Dirty Dave's Archives

MMMMM

... Nothing tops a plain pizza!
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)