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Yields24 Servings
 ¼ cup VSOP Bergamot Orange Extra Virgin Olive Oil
 ¼ cup VSOP Roasted Almond Oil
 3 large Eggs, beaten
 1 cup Sugar
 1 tsp Pure Vanilla Extract
 3 ¼ cups All-Purpose Flour
 1 tbsp Baking Powder
 ½ tsp Fine Sea Salt
 1 cup Blanched Chopped Almonds, or slivered
 1 cup Dried Cherries
1

Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2

In a large bowl whisk together the olive oil, almond oil, eggs, sugar, and vanilla extract.

3

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.)

4

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.

5

Bake each sheet in the center of the preheated oven for approximately 25 minutes until the log is just tuning 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.

6

Return the cookies to the oven, cut side up to bake again until golden brown and crisp for 10-15 minutes. Remove from oven and transfer to a cooling rack to cool completely. Enjoy!

Ingredients

 ¼ cup VSOP Bergamot Orange Extra Virgin Olive Oil
 ¼ cup VSOP Roasted Almond Oil
 3 large Eggs, beaten
 1 cup Sugar
 1 tsp Pure Vanilla Extract
 3 ¼ cups All-Purpose Flour
 1 tbsp Baking Powder
 ½ tsp Fine Sea Salt
 1 cup Blanched Chopped Almonds, or slivered
 1 cup Dried Cherries

Directions

1

Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2

In a large bowl whisk together the olive oil, almond oil, eggs, sugar, and vanilla extract.

3

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.)

4

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.

5

Bake each sheet in the center of the preheated oven for approximately 25 minutes until the log is just tuning 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.

6

Return the cookies to the oven, cut side up to bake again until golden brown and crisp for 10-15 minutes. Remove from oven and transfer to a cooling rack to cool completely. Enjoy!

Almond Cherry Biscotti