Biscotti Recipe: Walnut Cappuccino Biscotti

Walnut Cappuccino Biscotti

Ingredients:

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

Procedures:

1. Preheat oven to 350°F (175°C).
2. In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
3. 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.
4. Bake the logs until they spring back when pressed lightly.
5. 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 side.
6. Bake again, at 350°F (175°C), for 8 more minutes. Let cool. Store in an airtight container.

Makes 48 biscotti.