Italian Cherry Almond Biscotti
Biscotti were made for olive oil. The twice-baked technique that gives them their signature crunch actually benefits from oil over butter — you get a cleaner, crisper bite without any greasiness, and the flavors of whatever oil you choose come through beautifully. This version uses our Lemon Fused Olive Oil for bright citrus backbone and our Black Cherry Balsamic for a deep, jammy sweetness that makes these anything but ordinary.
They're wonderful with morning coffee, elegant alongside a glass of port or dessert wine, and one of our favorite things to wrap up as a gift. Make a batch and they'll keep for three weeks on the counter — if they last that long.
Recipe: Italian Cherry Almond BiscottiMakes approximately 30 biscotti
Ingredients:
1 cup whole raw almonds
2¼ cups all-purpose flour
1½ tsp baking powder
½ tsp salt
½ cup granulated sugar
¾ cup brown sugar
3 large eggs
½ cup Lemon Fused Olive Oil
1 tbsp Black Cherry Balsamic
½ tsp pure vanilla extract
1 tsp lemon zest
½ cup dried cherries (optional but recommended)
Instructions:
Preheat oven to 325°F with the rack in the center position.
Spread almonds on a baking sheet and toast for 12–15 minutes until fragrant. Remove and let cool, then coarsely chop.
In a medium bowl, whisk together flour, baking powder, salt, and both sugars.
In a large bowl, whisk eggs. Add olive oil, balsamic, vanilla, and lemon zest and whisk to combine.
Add the flour mixture to the egg mixture and stir with a wooden spoon until just incorporated. Fold in the cooled chopped almonds and dried cherries.
Line a baking sheet with parchment. Divide the dough into two portions and shape each into a log on the baking sheet, using damp fingers to smooth them into an even shape about ½ inch thick.
Bake for approximately 30 minutes, until golden and firm. Cool for 10 minutes.
Transfer logs to a cutting board. Using a serrated knife, slice at an angle into ½ to ¾-inch slices.
Return slices cut-side up to the baking sheet. Bake another 15–20 minutes, flipping at the halfway mark, until lightly toasted and dry. The longer they bake, the crispier they get.
Cool completely on a wire rack.
Storage: Airtight container at room temperature for up to 3 weeks, or freeze for up to 3 months.
Variation — Lemon Almond Biscotti: For a lighter, almond-forward version, omit the balsamic and dried cherries, increase flour to 3¼ cups, increase sugar to 1 cup granulated, and add 1 tsp almond extract. Follow the same method. Beautiful with green tea or a light sparkling wine.
Why We Love It: These are the kind of cookies that make people ask for the recipe. The Black Cherry Balsamic adds a subtle depth you can't quite put your finger on — a little fruity, a little tangy, completely addictive. Pair them with our Red Rooster whole bean coffee for a combination that's genuinely hard to beat.
