Chocolate Cherry Almond Biscotti is a concise name for these crisp, flavorful cookies. If you prefer a more descriptive title, they could be called Chocolate Cherry Almond Biscotti with Olive Oil Ganache — a bit long, but accurate.
The words are many, but the combination is what makes these biscotti special.
These biscotti are sturdy and satisfyingly crunchy, ideal for dipping in coffee or tea. Each bite delivers dark chocolate chips, salted roasted almonds, and sweet-tart dried cherries.
To elevate them further, dip the cooled biscotti in a rich ganache made with good extra virgin olive oil. Use the best olive oil you have—its fruity, peppery notes paired with chocolate are sublime.
Making biscotti takes time because they’re baked twice: once as a loaf, then sliced and baked again to dry and crisp. The hands-on time is minimal; most of the process is passive baking and cooling.
For best results, cool the log completely after the first bake before slicing. Don’t rush this step — the biscotti will slice cleaner and bake more evenly when fully cooled. This is also a good time to prepare the ganache; letting it cool slightly helps it adhere to the cookies.
Chocolate Cherry Almond Biscotti
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 1 review
Crisp, sturdy biscotti studded with dark chocolate chips, sweet-tart cherries, and roasted salted almonds, finished with a silky olive oil ganache.
- Author: zenbelly
- Prep Time: 15 minutes
- Cook Time: 35 minutes, plus time to cool
- Total Time: 50 minutes plus cooling time
- Yield: 16-18 cookies
- Category: dessert
- Method: bake
Ingredients
- 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 or milk, or a mix)
- 3 tablespoons extra virgin olive oil*
Instructions
- Preheat the oven to 325ºF. Line a baking sheet with parchment paper and lightly grease it with olive oil.
- In a large bowl, whisk the egg, olive oil, honey, coconut sugar, and vanilla until smooth.
- Stir in the almond flour, tapioca starch, baking soda, and sea salt until combined. Fold in the chocolate chips, dried cherries, and chopped almonds.
- Turn the dough onto the prepared sheet and shape it into a log about 9 inches long, 3 inches wide, and 1 inch tall.
- Bake for 15 minutes. Remove and allow the log to cool completely. Use a sharp knife to slice into 1-inch batons.
- Place the cut cookies cut-side down on the baking sheet and bake another 20 minutes, or until golden and dry. Cool before dipping in ganache.
- After dipping in ganache, chill the biscotti until the coating firms. Once set, sprinkle with flaky salt.
To make the ganache:
- Melt the chocolate chips in a heatproof bowl set over barely simmering water, stirring until smooth.
- Remove from heat and whisk in the olive oil one tablespoon at a time to emulsify. The ganache will thicken as it cools; let it cool slightly before dipping.
Notes
*Choose a high-quality extra virgin olive oil for the ganache; its flavor makes a noticeable difference.
All links on zenbelly.com may be for informational purposes; some are affiliate links. Sponsored posts are labeled. Ads on the site are served by ad networks and do not necessarily reflect Zenbelly’s endorsements.