Walnut Cappuccino Biscotti 

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Serves: 48 person(s)

Preparation Time: 25 mins
Cooking Time: 16 mins
Extra Time: 15 mins (for cooling)

Yield: 48 x 1 biscotti

A crunchy cookie that's just waiting to be dunked into your favorite hot beverage!

Suggestions:

* Please carefully check the ingredients of this product to ensure it contains no dairy, if a dairy-free recipe is required.

Ingredients:

2 1/2 cup all-purpose flour

1 cup granulated sugar

1/4 cup brown sugar

2 Tbsp unsweetened cocoa powder *

4 tsp coffee beans, ground for espresso

1 tsp baking soda

1 cup toasted and chopped California walnuts

3 eggs

2 Tbsp extra-virgin olive oil

1/8 cup low-fat milk (2%)

Directions:

Preheat oven to 350ºF. In a mixing bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.

Place dough onto a floured surface. Divide evenly into two 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). Bake the logs 8 minutes or until they spring back when pressed lightly. Leave oven on.

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 sides.

Bake again in the preheated oven, for 8 more minutes. Let cool. Store in an airtight container.

Author:

Walnut Marketing Board/California Walnut Commission
Walnut Marketing Board

Related Recipes:

Chocolate Almond Coffee
Coffee Latte