Biscotti with Citrus Olive Oil, Cherries and Almonds
1/2 cup OLIVE & VINE Meyer Lemon, Eureka Green Lemon or Blood Orange fused olive oil
3 large eggs, beaten
1 cup granulated sugar
1 teaspoon almond extract
1/4 cup all-purpose flour
1 tablespoon baking powder
1 cup dried cherries
1 cup slivered almonds, blanched
1/2 teaspoon salt
Preheat the oven to 350 F.
Line two baking sheets with parchment paper.
In a large bowl, whisk together the olive oil, eggs, sugar and almond extract. In another bowl, whisk together the flour, baking powder, cherries, almonds and salt. Add the dry ingredients to the wet ingredients and knead until no spots of dry flour remain. (The dough will be very stiff and is best mixed by hand unless you have a very powerful mixer.)
Portion the dough into two equal parts, and then shape each into a long rectangle approximately 1/2" thick, by 4" wide, by 12" long.
Bake each sheet in the center of the oven for approximately 25 minutes until the log is just tuning golden brown. Remove from the oven and allow to cool slightly. Using the sharpest knife in your possession, slice the log into one inch long cookies - for approximately 12 cookies per log.
Return the cookies to the oven, cut side up, and bake again until golden brown and crisp, about 10-15 minutes.
Makes approximately 24 generously portioned biscotti.