Chocolate Cherry Almond Biscotti is the shortened version of the name for these tasty, crispy cookies. If I were to skip the editing and just go for it, I would call them: Chocolate Cherry Almond Biscotti with Olive Oil Ganache. It’s a mouthful.
It’s a lot of words but the combination is what makes these Cherry Chocolate Almond Biscotti really great.
These biscotti are crispy and sturdy and perfect for dipping into coffee or tea. In each bite, you’ll find dark chocolate chips, salted roasted almonds, and sweet-tart cherries.
And then! They’re so good as is, but let’s take it to 11, shall we? Let’s dip them into the most decadent ganache, made with – to channel Ina for a moment – GOOD extra virgin olive oil. Use the best you’ve got. The flavor combo of chocolate and olive oil? Sublime.
Biscotti is not an instant cookie type of situation, so give yourself some time to make these. They don’t require any skill or anything, but they do need to be baked twice; Formed into a loaf and baked, then cooled, then sliced, and then baked again. Very little active time is required.
For best results, make sure to cool the biscotti completely after the first bake. Do not rush this part. This is a great time to take a walk, or a bath. Or take this quiz to find out which candidate you agree with most so you can be an informed voter. You can make the ganache while they cool, too. It’s better when it has some time to cool so more of it sticks to the cookies.Print
crispy, sturdy biscotti are studded with dark chocolate chips, sweet-tart cherries, roasted salted almonds, and then dipped in decadent olive oil ganache. Biscotti just got sexy.
- 1 large egg
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 2 tablespoons coconut sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup tapioca starch
- 1/2 teaspoon baking soda
- 1/4 teaspoon finely ground sea salt
- 1/4 cup dark chocolate chips
- 1/4 cup dried cherries
- 1/4 cup salted roasted almonds, roughly chopped
- flaky salt
for the ganache
- 1 cup chocolate chips (dark of milk or a combination)
- 3 tablespoons extra virgin olive oil*
- Preheat the oven to 325ºF. Line a baking sheet with parchment paper and lightly grease it with olive oil
- In a large mixing bowl, whisk the egg, olive oil, honey, coconut sugar, and vanilla extract until smooth.
- Stir in the almond flour, tapioca starch, baking soda and sea salt until incorporated. Stir in the chocolate chips, dried cherries, and chopped almonds.
- Turn the dough onto the prepared baking sheet and form it into a log that’s about 9 inches long, 3 inches wide, and 1 inch tall.
- Bake for 15 minutes. Remove and allow to cool completely. Use a sharp knife to slice into batons about 1-inch thick.
- Return the cookies to the baking sheet, cut side down, and bake for another 20 minutes, or until golden brown and dry. Allow to cool before dipping in ganache.
- Transfer to the fridge to harden the ganache. Once the ganache has lost some of its sheen, sprinkle with flaky salt.
To make the ganache:
- Melt the chocolate chips in a bowl set above a pot of just simmering water, stirring often.
- As soon as the chocolate is melted, whisk in the olive oil 1 tablespoon at a time to emulsify. It will thicken as it cools and is best slightly cooled for dipping.
*You’ll want to use the best olive oil you’ve got for this.
Keywords: chocolate cherry almond biscotti
All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.