Step 1

Preheat oven to 325°F/165° C. Position rack in the center.

Step 2

Line baking sheet with parchment paper.

Step 3

In a medium bowl, whisk together the dry ingredients (flour, baking powder, and salt).

Step 4

Add the chopped dried tart cherries. I like to use my fingertips to separate any clumps. Set aside.

Step 5

In a large bowl, whisk eggs.

Step 6

Slowly whisk in the granulated and brown sugar until light and slightly frothy. Be sure to break up any lumps from the brown sugar.

Step 7

Add the olive oil, extracts, and grated lemon zest. Mix until smooth.

Step 8

Gradually add the wet ingredients to the dry ingredients; stir until just incorporated.

Step 9

Use a large serving spoon to scoop out the dough and place it on the parchment-lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.

Step 10

Bake for approximately 30 minutes or until golden brown in color and firm. Allow to cool slightly on the sheet pan for about 10 minutes.

Step 11

Reduce the oven temperature to 300°F (150°C).

Step 12

Remove the biscotti logs from the baking sheet and transfer them to a cutting board.

Step 13

Using a sharp, serrated knife, slice the logs diagonally into ½–¾ inch (1.25–2 cm) thick slices.

Step 14

Place slices back on the baking sheets and return them to the oven. Bake for 8–10 minutes, flip the slices, and bake for another 5 minutes until crisp and golden. (the longer they stay in the oven, the crispier they get).

Step 15

Place on a wire rack to cool.

Step 16

Step-by-step photos can be found in the article. You can also watch the video on the recipe card to see how easy this recipe is to make!