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.
sandie in pennsylvania Dec 17, 2008
Would make this again.
perfect
Joanne in Florida Dec 23, 2007
Would make this again.
These are quite tasty! perfect with a cup of coffee in the morning.
Emilie in atlanta Dec 22, 2007
Would make this again.
this was a very sticky dough
kind of hard to manage and a little gooey It would have gotten a better reveiew if it was not so difficult
but overall we had a blast and it was great coated in melted chocolate with mocha
Toni Dec 19, 2007
Would make this again.
These cookies were fantastic, I made them with almonds too. They didn't last long!!!
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.. :)
