Recipe developed by Diana Torrey/Torrey Food Communications, courtesy of California Walnuts.
Recipe Ingredient Details:
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup brown sugar
1 tablespoon cocoa powder
2 teaspoons coffee beans (ground for espresso)
1 teaspoon baking soda
1 cup toasted California walnuts (chopped)
3 tablespoons extra-virgin olive oil
1/8 cup whole milk
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.
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.
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.
Sun, 2012-12-23 09:00