Combine olive oil, sugar, eggs, vanilla and almond extract.
Combine baking powder, salt, whole wheat flour, and white flour.
Gradually add dry ingredients to the wet ingredients.
Roughly chop the dried cherries.
Gently mix cherries and almonds into the dough mixture.
Form dough into two logs approx 2" in diameter and 1.5 inches thick on a cookie sheet. Dough will be sticky. Wet hands with cold water to assist if dough is too sticky. I use a silicone mat, otherwise you may need to use a nonstick tray or lightly spray your cookie sheet.make sure logs are separated by 2-3 inches so they do not touch Each other in the baking process.
Preheat oven to 350 degrees.
Bake biscotti for 30 minutes.
Remove from heat and let cool for 10 minutes.
Slice into 3/4 inch pieces.
Lay cut pieces on a baking sheet, cut side down.
Bake a second time at 275 degrees for 10-15 minutes until biscotti is firm.
The dried cherries make this biscotti recipe moister and sweeter than some. You can adjust the sweetness by reducing cherry volume or lowering sugar volume. You can adjust firmness by adding a bit more flour and lowering heat concurrent with extending time for the second baking.