Cherry Almond Biscotti

If you’re looking for a light, flavorful dessert, or tea time treat, this is it. Keeps well over time, so it is easy to have on hand.

Makes 40-48 Biscotti


  • ½ cup The Olive Scene Eureka Lemon Olive Oil

  • 2½ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup sliced almonds

  • 1 cup candied cherries

  • 2 large eggs

  • 1 cup sugar

  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°.

  2. In a medium bowl, whisk together flour, baking powder and salt.

  3. Add ground almonds and cherries and stir to combine.

  4. Set aside. In the bowl of an electric mixer fitted with a metal paddle attachment, beat together eggs, sugar, oil and vanilla on medium speed for 1 minute.

  5. Reduce mixer speed to low; gradually add flour mixture. Mix until dough just begins to come together. Do not over mix.

  6. Divide dough into 2 equal pieces and shape each piece into a 10”long, 2 ½” wide, ½” high log.

  7. Bake logs until firm, about 30 minutes.

  8. Cool 15 minutes. Reduce oven temperature to 250°.

  9. Gently transfer logs to a cutting board. Using a long, sharp knife, slice each log into 20-24 biscotti.

  10. Place biscotti on parchment-lined baking sheets, spacing ½ inch apart, cut side up.

  11. Bake biscotti until slightly crisp, about 14 minutes, rotating baking sheets halfway through.

  12. Cool.