Crispy Italian biscotti with a cappuccino dough and chunks of walnut.
Ingredients
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 large eggs
2 tablespoons extra-virgin olive oil
1/8 cup whole milk
Directions
- 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.
Notes
- Recipe and photo courtesy of the California Walnut Commission.