Walnut Cappuccino Biscotti Recipes

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WALNUT CAPPUCCINO BISCOTTI



Walnut Cappuccino Biscotti image

Recipe courtesy of the California Walnut Commission. If you want to go all out use Recipe #91909. These are wonderful on the Christmas cookie trays or anytime you just want a delicious cookie!

Provided by Annacia

Categories     Dessert

Time 30m

Yield 48 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat the oven to 350º F.
  • In a mixer 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 until they spring back when pressed lightly (start checking at 10 minutes).
  • 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 side.
  • Bake again, at 350º F, for 8 more minutes. Let cool.
  • Store in an airtight container.

Nutrition Facts : Calories 70.5, Fat 2.6, SaturatedFat 0.4, Cholesterol 13.3, Sodium 31.5, Carbohydrate 10.8, Fiber 0.4, Sugar 5.4, Protein 1.5

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