Baking: Cakes, Cookies, Muffins: Walnut Cappuccino Biscotti

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

Author: Walnut Marketing Board/California Walnut Commission - www.walnuts.org
Date: December 27, 2012

Suggestions: As a food gift, package and tie with a bow.

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

Serves: 48 person(s)
Yield: 48 x biscottis (4 dozen)

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

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.

Related Recipes:

Chocolate Almond Coffee
Coffee Latte