Name: Walnut Cappucino Biscotti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

Walnut Cappucino Biscotti

Prep Time 10

Cook Time 20

Total Time 30

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Servings

Ingredients

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

Instructions

Preparation

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