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 -
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)


    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%)


    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.

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Nutritional Information
(Per Serving)

Calories:68 cals
Kilojoules:285 kJ
Fat:2.5 g
Carbohydrates:2.0 g
Protein:1.6 g
Cholesterol:12.0 mg
Sodium:10 mg
Saturated Fat:0.4 g
Fiber:0.4 g
Calcium:7.0 mg
Total Sugars:5.0 g

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