Walnut Cappuccino Biscotti

May 15 00:00 2002 Print This Article
Walnut Cappuccino Biscotti

Yield: Approximately 48 biscotti cookies


  • 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 California Walnut, chopped
  • 3 eggs
  • 2 tablespoons extra-virgin olive oil
  • 1/8 cup ounces whole milk


  1. Preheat the oven to 350 degree F. In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough if formed.
  2. Place dough onto a floured surface. Divide evenly into 2 pieces.
  3. 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.
  4. 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.
  5. Bake again, at 350 degree F, for 8 more minutes. Let cool. Store in an airtight container.

Source: California Walnut Commission

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