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Biscotti Bites
Ingredients
- 1 ¼ cups flour
- 1 ¼ cups fine cornmeal
- ½ teaspoon baking powder
- ½ teaspoon coarse salt
- 6 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 ½ cups sweetened shredded coconut
- 2 tablespoons finely grated grapefruit zest (from 2 small grapefruits)
- 11 ounces bittersweet chocolate, finely chopped, divided
- Fine sanding sugar, for sprinkling
Instructions
- Preheat oven to 350 degrees.
- Whisk together the flour, cornmeal, baking powder and salt.
- Beat butter with a mixer on medium speed until smooth. Add sugar and beat until pale and fluffy, about 3 minutes. Beat in eggs, one at a time, until well combined. Add flour mixture and beat on low speed until just combined. Then beat in coconut, grapefruit zest and 5 ounces chocolate until evenly distributed.
- Drop heaping teaspoonfuls of dough, spaced 1” apart, on parchment-lined baking sheets. Sprinkle tops with sanding sugar. Refrigerate 30 minutes.
- Bake, rotating sheets halfway through, until golden, 18-20 minutes (longer if you use larger scoop).
- Let cool completely on baking sheets set on wire racks.
- Melt remaining 6 ounces chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Dip bottoms of cooled cookies in melted chocolate, scrape off excess against rim of bowl, and set on parchment-lined baking sheets. Refrigerate until chocolate is set, about 30 minutes.
Adapted from Martha Stewart
Adapted from Martha Stewart
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/