Recipe developed by Diana Torrey/Torrey Food Communications, courtesy of California Walnuts.
Walnut Cappuccino Biscotti
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Ingredients
- 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
- 2 eggs
- 3 tablespoons extra-virgin olive oil
- 1/8 cup whole milk
Instructions
- 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.
