Dec 11

Walnut Cappuccino Biscotti for the Great Food Blogger Cookie Swap!

Another year, another swap! The Great Food Blogger Cookie Swap is an event that I’ve participated in since it was born in 2011. Not only is it for a great cause, but it’s lots of fun. This year, almost $14,000 was raised by us for Cookies for Kids’ Cancer! Can’t beat that!


Each time a box appeared on our doorstep, we couldn’t wait to open it to see what goodies were in store. Big thanks again to the bloggers who made our bellies very happy!

I sent mine off to the 3 bloggers I was assigned to with a big smile 🙂


I chose biscotti this time around (which, by the way, we received 2 different types of it ourselves…guess it was a popular choice this year!) – I’ve been on a kick with it lately and have made 5 different kinds in the past month or so. These were sooooo good…and you won’t believe how easy they are to make, too! I highly recommend adding them to your holiday cookie platters this year.

Big thanks again to Lindsay and Julie for organizing…a job very well done!

Walnut Cappuccino Biscotti

2 1/2 cups AP flour
1 cup sugar
1/4 cup brown sugar
2 tablespoons cocoa powder
4 teaspoons instant espresso grounds
1 teaspoon baking soda
1 cup walnuts, chopped
3 eggs
2 tablespoons extra virgin olive oil
1/8 cup milk

Preheat oven to 350 degrees. Mix all ingredients with the paddle attachment until sticky dough is formed.

Place dough on floured surface. Divide into 2 equal pieces. Roll into 2 logs, around 12 inches long. Place on parchment lined baking sheet and pat down to flatten until they are around 3 1/2 inches wide. Bake for around 20 minutes.

Allow to cool, then cut into biscotti around 1/2 inch thick. Place on baking sheet on their sides. Bake for another 8 minutes. Let cool. Store in airtight container.

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This entry was posted in cookies, dessert, Great Food Blogger Cookie Swap, Italian, nuts. Bookmark the permalink.

7 Responses to Walnut Cappuccino Biscotti for the Great Food Blogger Cookie Swap!

  1. this biscotti sounds wonderful! i love the idea of making cappuccino biscotti. yum!

  2. I can’t wait to try this recipe. I made Soft-Baked Gingersnap Molasses Cookies, 3 Ways for my Cookie Swap recipe. This is my first time participating and I can’t wait to do it again next year. Happy baking!

  3. I have to admit – biscotti scares the crappola outta me. Not to eat – it’s delicious. But I’m terrified to make it!!! Maybe I can just invest in you and you can send them to me hahahaha.. Yours look great!!

    I’m so glad we both got to participate in the cookie swap fellow SRCer! It’s wonderful to participate in our online communities together. xoxoxo! Happy cookie swap day!

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  5. Oh I love making biscotti and love the flavor combinations of yours!

  6. Pingback: The 2013 Great Food Blogger Cookie Swap Round Up Part 2 | the little kitchen

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