Mexican Chocolate Walnut-Cherry Biscotti

• 2-3/4 cups all-purpose flour
• 2 cups sugar
• 1 cup Dutch-processed cocoa
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon cayenne pepper
• 6 large eggs, room temperature, divided use
• 2 teaspoons vanilla extract
• 1-1/2 cups chopped walnuts, toasted
• 1 cup (about 6 ounces) semisweet chocolate chips
• 1 cup (about 6 ounces) maraschino cherries, drained and halved

1. Preheat oven to 325u0b0. 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).
2. Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment paper-lined
3. . 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.
4. Reduce oven setting to 300u0b0. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on
5. , 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.

flour, sugar, dutch, baking soda, ground cinnamon, cayenne pepper, eggs, vanilla, walnuts, chocolate chips, maraschino cherries

Taken from www.tasteofhome.com/recipes/mexican-chocolate-walnut-cherry-biscotti/ (may not work)