Walnut Cappuccino Biscotti

Walnut Cappuccino Biscotti
Yield: Approximately 48 biscotti cookies

2-1/2 cups all-purpose flour
1 cup granulate sugar
1/4 cup brown sugar
1 tablespoons cocoa powder
2 teaspoons coffee beans, ground for espresso
1 teaspoon baking soda
1 cup toasted California walnuts, chopped
2 eggs
3 tablespoons extra-virgin olive oil
1/8 cup whole milk

1. Preheat the oven to 350°F. In a mixer bowl, using a paddle attachment, mix all of the ingredients until a sticky dough is formed.

2. Place the dough onto a floured surface. Divide evenly into 2 pieces. Roll the dough into two 12-inch logs. Place on a parchment-lined or greased baking sheet and pat the logs down flat — approximately 3-1/2 inches wide.

3. Bake the logs until they spring back when pressed lightly. Allow the logs to cool, then, using a bread knife, cut into biscotti about 1/2 inch thick. Arrange the biscotti on the baking sheet, flat on their sides. Bake again, at 350°F, for 8 more minutes. Let cool. Store in an airtight container.

Recipe developed by Diana Torrey/Torrey Food Communications, courtesy of California Walnuts

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