Method

• 1.
  Preheat oven to 180°C. Line 2 large baking trays with baking paper.
• 2.
  Beat sugar, eggs and vanilla in a stand mixer for 5 minutes or until pale. Add olive oil and beat until creamy. Add flour, baking powder, cocoa, pistachio and sour cherries, and mix to combine. With floured hands, shape dough into 2 logs, about 20cm x 7cm. Transfer to prepared trays and bake for 30 minutes or until pale golden. Remove from the oven and cool on a rack for 10 minutes.
• 3.
  Reduce oven to 150°C. Using a serrated knife, slice logs into 1cm-thick pieces. Arrange cookies in a single layer on prepared trays and bake, turning once, for a further 18-20 minutes until very crisp and dry. Set aside to cool completely.
• 4.
  Place chocolate and vegetable oil in a heatproof bowl set over a pot of simmering water (don’t let the bowl touch the water), and stir until melted. Set aside to cool slightly. Dip one flat side of the biscotti into melted chocolate, allowing excess to drip off and back into the bowl. Place biscotti, chocolate-side up, onto a wire rack set over a baking tray. Chill for 15 minutes or until chocolate has set then serve.