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

1. Preheat the oven to 350u0b0 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.
4. Divide evenly into two pieces.
5. Roll the dough into two 12 inch logs.
6. Place on a parchment-lined or greased baking sheet and pat the logs down flat, approximately 3 1/2 inches wide.
7. Bake the logs until they spring back when pressed lightly (start checking at 10 minutes).
8. Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick.
9. Arrange the biscotti on the baking sheet, flat on their side.
10. Bake again, at 350u0b0 F, for 8 more minutes. Let cool.
11. Store in an airtight container.

flour, sugar, brown sugar, cocoa powder, coffee beans, baking soda, walnuts, eggs, extra virgin olive oil, milk

Taken from www.food.com/recipe/walnut-cappuccino-biscotti-244189 (may not work)