Walnut Cappuccino Biscotti |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 48 |
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Recipe courtesy of the California Walnut Commission. If you want to go all out use Candied Walnuts. These are wonderful on the Christmas cookie trays or anytime you just want a delicious cookie! 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 walnuts, chopped |
3 eggs |
2 tablespoons extra virgin olive oil |
1/8 cup whole milk |
Directions:
1. Preheat the oven to 350º F.
2. In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
3. Place dough onto a floured surface.
4. Divide evenly into two pieces.
5. Roll the dough into two 12 inch logs.
6. Place on a parchment-lined or greased baking sheet and pat the logs down flat, approximately 3 1/2 inches wide.
7. Bake the logs until they spring back when pressed lightly (start checking at 10 minutes).
8. Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick.
9. Arrange the biscotti on the baking sheet, flat on their side.
10. Bake again, at 350º F, for 8 more minutes. Let cool.
11. Store in an airtight container.
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