Walnut Cappuccino Biscotti
- Yield 48 servings
- Prep 20 mins
- Cook 15 mins
Indulge in the rich flavors of espresso and chocolate while enjoying the savory crunch of the walnuts in these delectable treats. The sweet taste of sugar and cocoa powder entices any chocolate lover’s palate. This biscuit is perfect with a cup of steaming java.
- 2-1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons cocoa powder
- 4 teaspoons coffee beans, ground for espresso
- 1 teaspoon baking soda
- 1 cup toasted California walnuts, chopped
- 3 -- eggs
- 2 tablespoons extra virgin olive oil
- 1/8 cup whole milk
Preheat the oven to 350F. 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 ½ 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 ½ inch thick. Arrange the biscotti on the baking sheet, flat on their side. Bake again, at 350F, for 8 more minutes. Let cool. Store in an airtight container.