Walnut Cappuccino Biscotti

Chocolate and coffee flavors combine to make these Walnut Cappuccino Biscotti a delight for coffee lovers!

Yield: 4 dozen

Ingredients

• 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

Instructions

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 cookie 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 cookie 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.

Attribution

Recipe and photo used with permission from: C&H Sugar, Inc.
Recipe credit: Walnut Marketing Board