Walnut Cappuccino Biscotti

Walnut Cappuccino Biscotti

2 1/2 cups all-purpose flour
1 cup granulated sugar
¼ cup brown sugar
2 tablespoons cocoa powder
4 teaspoons coffee beans-ground for espresso
1 teaspoon baking soda
1 cup toasted California Walnut, chopped
3 eggs
2 tablespoons extra-virgin olive oil
1/8 cup ounces whole milk

Procedures:
Preheat the oven to 350 degree F. In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough if formed.

Place a 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 350 degree F, for 8 more minutes. Let cool.

Store in an airtight container. Yield: Approximately 48 biscotti cookies.

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