Walnut Cappuccino Biscotti
  • 2 1/2cups all-purpose flour
  • 1cup granulated sugar
  • 1/4cup brown sugar
  • 1tablespoon cocoa powder
  • 2teaspoons coffee beansground for espresso
  • 1teaspoon baking soda
  • 1cup toasted California walnutschopped
  • 2 eggs
  • 3 tablespoons extra-virgin olive oil
  • 1/8cup whole milk
  1. Preheat the oven to 350°F. In a mixer bowl, using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
  2. Place the 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 3-1/2 inches wide.
  3. Bake the logs until they spring back when pressed lightly. 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, at 350°F, for 8 more minutes. Let cool. Store in an airtight container.