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Walnut Cappuccino Biscotti

Walnut Cappuccino Biscotti	Opens photo in lightbox. Hit Escape or X to exit lightbox.

Makes about 48

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 walnuts, chopped
3 eggs
2 tablespoons extra-virgin olive oil
1/8 cup whole milk

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.

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.

Note: Recipe and photo courtesy of the California Walnut Commission.

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Reviews of Walnut Cappuccino Biscotti:

6-11 of 11 reviews   Next >>

  Toni  Dec 19, 2007
Would make this again.
These cookies were fantastic, I made them with almonds too. They didn't last long!!! 5 stars

  mamma mia in ny  Dec 10, 2006
Would make this again.
this recipe was great...I had some carmelized walnuts (coated with sugar) so i put them in..WHAT A DIFFERENCE!! they were great! Also, coming from a long line of Italian women who like to do things the hard way.. i found this a very easy recipe! Next time I am going to try macadamia nuts...and then maybe .... and then.. :) 5 stars

  eka hafiana in indonesia  Jan 15, 2005
Would make this again.
Hi' my name is eka i've try this recipe it was cvery great i made it for my boy friend family and they like it very mych and they ask me to make it again,
btw this is the best that i've ever taste
5 stars

  biscotti maniac in Canada  Nov 5, 2003
Would make this again.
I have but 3 words for this recipe...

Oh my God!

I made it with hazelnuts instead of walnuts and used hazelnut coffee grinds! It was absolutely marvelous!
5 stars

  Gloria in Florida  Aug 19, 2003
Would make this again.
These were very tastey and crunchy.
The coffee made it taste live a high quality chocolate biscotti. I will deffinately make this and add them to my christmas cookie tray. I will make them when I have that chocolatey craveings too. Thank you for sharing.
Gloria
5 stars

  A cookie baker in Canada  May 16, 2003
Would make this again.
A coffee-lover’s dream, these biscotti are perfect for dipping in your favorite hot beverage on cold winter nights! Yumm! 5 stars

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