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Cherry Almond Biscotti

Yields24 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Whether it's for breakfast or dessert, you won't be disappointed in making these cherry almond biscotti apart of your day!

Cherry Almond Biscotti

 2 cups flour
 1 tsp baking powder
 ½ cup sugar
 2 eggs + 1 egg white
 ¾ cup Colavita Extra Virgin Olive Oil
 1 cup dried cherries
 ¾ cup plus 1/2 cup coarsely chopped almonds, divided
 1 tbsp orange zest
 ¼ tsp sea salt
Chocolate Topping:
 8 oz Perugina Dark Chocolate 51%

Heat the oven to 350°F.


Combine the flour, baking powder and salt in a large bowl. Add in ¾ cup chopped almonds and the dried cherries and mix to combine.


In a separate bowl, whisk together the sugar, eggs and Colavita olive oil. Pour the egg mixture into the flour mixture and stir to combine. Make sure it is well combined, and there are no dry areas. The dough will be very thick, but keep mixing to make sure everything is evenly distributed.


Line a large baking sheet with parchment paper. Cut the dough into 2 sections. Using as little flour as possible on your work surface, roll each section into a log that's about 10-12 inches long and 1½ inches wide, working out the air pockets as you go.


Set the logs on the lined baking sheet about 3 inches apart.Brush the sides and top with the beaten egg whites. Bake until golden brown and firm in the center, about 35 minutes, rotating the sheets halfway through the baking process.


Remove from the oven and set the cookies on their baking sheets to cool for about 30 minutes.


Reduce the oven temperature to 300°F. You can line the baking sheets with fresh parchment if needed.


With a serrated knife, slice the logs into ½ inch thick slices, cutting on a bias (slanted). Lay the sliced cookies flat on the baking sheet. Bake about 15 minutes, rotating the baking sheets if needed.


Flip the cookies over and bake until both sides are a rich golden brown, another 10 to 15 minutes. Set the baking sheets on racks to cool completely.

Make the chocolate topping:

Bring a saucepan with 1-inch of water in it to a boil. Put half the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Don’t allow the mixing bowl to touch the surface of the boiling water.


Stir the chocolate until it melted.


Remove it from the saucepan and add the squares of unmelted chocolate to the melted chocolate. Stir until all the chocolate is completely melted.


Line a baking sheet with parchment paper.


Place the remaining ½ cup chopped almonds in a small bowl.


Dip one side or tip of a biscotti into the warm chocolate and then into the chopped almonds. Place the cookie on the parchment lined baking sheet to dry. Repeat until all the cookies have been dipped.

Nutrition Facts

Servings 24