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Walnut Cappucino Biscotti

Walnut Cappucino Biscotti
  • Duration
  • Cook Time
  • Prep Time
  • 48 ServingsServings


  • 2 1/2 cups 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



1 Preheat the oven to 350 degrees F. 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.

3 Place on a parchment-lined or greased baking sheet and pat the logs down flat – approximately 3 ½ inches wide.

4 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.

5 rrange the biscotti on the baking sheet, flat on their side. Bake again, at 350 degrees F, for 8 more minutes. Let cool. Store in an airtight container.

Source: California Walnut Board