These biscotti, flavored with our Cranberry Pear Balsamic and our Sage Olive Oil, bring a delightful balance of tart and savory flavors to the traditionally crunchy cookie. The cranberry pear adds a subtle fruitiness, while the sage provides an earthy, herbal backdrop that makes these biscotti the perfect companion for your morning coffee or afternoon tea. With their crisp texture and unique flavor combination, they’re a sophisticated twist on the classic biscotti—just the right amount of sweet and savory to keep you dunking for more.

I N G R E D I E N T S :

• 2 cups gluten-free or regular all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup sugar
• ¼ cup Rocky Mountain Olive Oil Sage Infused Olive Oil
• 2 tbsp Rocky Mountain Olive Oil Cranberry Pear White Balsamic Vinegar
• 2 large eggs
• ½ cup dried cranberries
• ½ cup chopped pecans or walnuts (optional, for added crunch)

I N S T R U C T I O N S :

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, combine the sugar, Sage Olive Oil, and Cranberry Pear Balsamic, mixing until smooth.
4. Add the eggs, one at a time, to the mixture, stirring well after each addition.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the dried cranberries and nuts, if using.
7. On the prepared baking sheet, shape the dough into a long, slightly flattened log, about 10-12 inches in length and 2-3 inches wide.
8. Bake for 25-30 minutes, or until the log is firm to the touch and lightly golden.
9. Remove from the oven and allow to cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
10. Once slightly cooled, use a serrated knife to slice the log into ½-inch thick biscotti pieces.
11. Arrange the biscotti cut-side down on the baking sheet and bake for another 10-12 minutes on each side, until dry and crispy.
12. Let cool completely on a wire rack.