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Walnut Cappuccino Biscotti

Walnut Cappuccino Biscotti

Chocolate and coffee flavors combine to make these cookies a delight for coffee lovers!


  • 2 1/2 cups all-purpose flour
  • 1 cup C&H Pure Cane Granulated Sugar
  • 1/4 cup C&H Pure Cane Golden Brown Sugar, packed
  • 2 tablespoons cocoa powder
  • 4 teaspoons coffee beans ground for espresso
  • 1 teaspoon baking powder
  • 1 cup walnuts, toasted chopped California
  • 3 eggs
  • 2 tablespoons extra virgin olive oil
  • 1/8 cup milk, whole


  1. Heat oven to 350 degrees F.
  2. In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
  3. Place dough onto a floured surface. Divide evenly into two pieces.
  4. Roll the dough into two 12-inch logs.
  5. Place on a parchment-lined or greased baking sheet and pat the logs down flat—approximately 3 1/2-inches wide.
  6. Bake the logs until they spring back when pressed lightly.
  7. Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2-inch thick.
  8. Arrange the biscotti on the baking sheet, flat on their side.
  9. Bake again, at 350 degrees F, for 8 more minutes.
  10. Let cool.
  11. Store in an airtight container.

Makes 4 dozen.

Recipe credit: Walnut Marketing Board

Recipe and photo credit (used with permission): C&H Sugar Company, Inc.

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