Walnut Cappuccino Biscotti

  • Yield: 48 servings
  • Prep: 20 mins
  • Cook: 15 mins


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


  1. Preheat the oven to 350F.  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 ½ 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 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.

Nutritional Info *per serving

  • Calories 70
  • Glycemic Load 3
  • Fat 2.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 1g
  • Cholesterol 10mg
  • Sodium 30mg
  • Potassium 30mg
  • Carbohydrate 10g
  • Fiber 0g
  • Sugars 5g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 2%