Biscotti Bites

By courtneyepowell

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 cups fine cornmeal
• 1/2 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 3/4 stick unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups sweetened shredded coconut
• 2 tablespoons finely grated grapefruit zest (from 2 small grapefruits)
• 11 ounces bittersweet chocolate, finely chopped
• Fine sanding sugar, for sprinkling

Details

Servings 100
Adapted from marthastewart.com

Preparation

Step 1

Step 1
Whisk together flour, cornmeal, baking powder, and salt.

Step 2
Beat butter with a mixer on medium speed until smooth. Add granulated sugar and beat until pale and fluffy, about 3 minutes. Beat in eggs, 1 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.

Step 3
Drop heaping teaspoonfuls of dough, spaced 1 inch apart, on parchment-lined baking sheets. Sprinkle tops with sanding sugar. Refrigerate 30 minutes.

Step 4
Preheat oven to 350 degrees. Bake, rotating sheets halfway through, until golden, 18 to 20 minutes. Let cool completely on baking sheets set on wire racks.

Step 5
Melt remaining 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.