Walnut Cappuccino Biscotti - cooking recipe

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 walnuts, chopped
3 eggs
2 tablespoons extra virgin olive oil
1/8 cup whole milk

Preparation

Preheat the oven to 350\u00b0 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 (start checking at 10 minutes).
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 350\u00b0 F, for 8 more minutes. Let cool.
Store in an airtight container.