- Cook Time
- Prep Time
- 48 ServingsServings
- 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
1 Preheat the oven to 350 degrees F. In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
2 Place the dough onto a floured surface. Divide evenly into 2 pieces. Roll the dough into two 12-inch logs.
3 Place on a parchment-lined or greased baking sheet and pat the logs down flat – approximately 3 ½ inches wide.
4 Bake the logs until they spring back when pressed lightly. Allow the logs to cool, then using a bread knife, cut into biscotti about ½ inch thick.
5 rrange the biscotti on the baking sheet, flat on their side. Bake again, at 350 degrees F, for 8 more minutes. Let cool. Store in an airtight container.
Source: California Walnut Board