WALNUT CAPPUCCINO BISCOTTI

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

Preheat the oven to 350 degrees F. Grease a baking sheet or line with parchment paper.

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 prepared 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 350 degrees F, for 8 more minutes. Let cool. Store in an airtight container.

Makes approximately 48 biscotti cookies