Walnut Cappuccino Biscotti
Elevate your coffee break with these irresistible Walnut Cappuccino Biscotti, a crunchy, aromatic treat that’s perfect for dipping into your morning brew. This recipe combines the bold flavor of instant espresso powder with the warm spice of cinnamon, while chopped walnuts add delightful texture in every bite. With a golden-brown exterior brushed with egg wash and double-baked to perfection, these biscotti boast a satisfying crunch that pairs beautifully with coffee or tea. Easy to prepare with only 20 minutes of prep time, this classic Italian-inspired treat is guaranteed to impress. Whether enjoyed as a midday snack or gifted to loved ones, these biscotti deliver café-quality flavor right from your kitchen.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Instant espresso powder
- 0.5 teaspoon Ground cinnamon
- 2 pieces Large eggs
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Chopped walnuts
- 1 egg mixture Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, sugar, baking powder, salt, espresso powder, and cinnamon to combine.
In a separate large bowl, whisk the eggs, melted butter, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough begins to form. It will be slightly sticky, but that’s okay.
Fold in the chopped walnuts evenly throughout the dough.
Turn the dough out onto a lightly floured surface. Divide it in half and shape each portion into a log about 12 inches long and 2 inches wide.
Transfer the logs to the prepared baking sheet. Brush the top of each log with the egg wash to achieve a golden finish once baked.
Bake in the preheated oven for 20–25 minutes, or until the logs are firm to the touch and lightly browned.
Remove the baking sheet from the oven and allow the logs to cool for 10–15 minutes. Reduce the oven temperature to 325°F (160°C).
Once cooled slightly, use a sharp serrated knife to slice the logs diagonally into 1/2-inch-thick biscotti pieces.
Place the biscotti slices cut-side down on the baking sheet. Return them to the oven and bake for an additional 10–12 minutes, then flip and bake for another 10 minutes on the other side until crisp and golden.
Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 357.6 g | 130% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 155.2 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 220 mg | 17% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1086 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
