These Cherry Almond Lemon Biscotti deliver everything you want from a classic Italian cookie: a satisfying crunch, bright citrus aroma, and layers of nutty, fruity flavor. Lemon Fused Olive Oil adds a fresh, natural lemon character that carries through every bite without overpowering the delicate almond notes. Sweet-tart dried cherries bring bursts of chewy fruitiness while toasted almonds add richness and texture. The result is a biscotti that's crisp enough for dunking in coffee or tea, yet balanced enough to enjoy on its own. Each bite starts with bright lemon, transitions into buttery almond flavor, and finishes with the pleasant tang of cherries, creating a bakery-style treat that feels equally at home on a holiday cookie tray, alongside an afternoon latte, or wrapped up as a thoughtful homemade gift.

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

• 3 1/4 cups all purpose flour or King Arthur Measure for Measure Flour to make this gluten-free
• 1/2 cup Rocky Mountain Olive Oil Whole Fruit Lemon Fused Olive Oil
• 3 large eggs, beaten 
• 3/4 cup granulated sugar
• 1/4 cup sugar
• 1 teaspoon almond extract
• 1 cup blanched slivered almonds
• 1 cup dried cherries
• 1 tablespoon baking powder
• 1/2 teaspoon salt

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

1. Preheat the oven to 350 F.
2. Line two baking sheets with parchment paper. In a large bowl whisk together the Lemon Olive Oil, eggs, sugar, and almond extract. In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt. Add the dry ingredients in to the wet ingredients and knead until no spots of dry flour remain. (The dough will be very stiff, and is typically best mixed by hand unless you have a very powerful mixer.)
3. Portion the dough into two equal parts, and then shape each in to a long rectangle approximately 1/2" thick, by 4" wide, by 12" long.
4. Bake each sheet in the center of the preheated oven for approximately 25 minutes until the log is just turning golden brown. Remove from the oven, allow to cool slightly, and using the sharpest knife in your possession, slice the log into cookies 1" long cookies - for approximately 12 cookies per log. 
5. Return the cookies to the oven, cut side up, to bake again until golden brown and crisp for 10-15 minutes. 

N U T R I T I O N A L   I N F O :

Estimated per serving: 140 calories • 3g protein • 19g carbs • 6g fat • 55mg sodium

Estimated values may vary based on almond amount, cherry content, and ingredient brands.

Makes approximately 24 generously portioned biscotti.