BISCOTTI BITES

Biscotti Bites image

Provided by Martha Stewart

Time 2h5m

Yield Makes 100 bite-size cookies

Number Of Ingredients 11

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1 1/4 cups unbleached all-purpose flour
1 1/4 cups fine cornmeal
1/2 teaspoon baking powder
1/2 teaspoon kosher 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

Steps:

Whisk together flour, cornmeal, baking powder, and salt.
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.
Drop heaping teaspoonfuls of dough, spaced 1 inch apart, on parchment-lined baking sheets. Sprinkle tops with sanding sugar. Refrigerate 30 minutes.
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.
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. The dipped cookies can be stored in a single layer in a cool place for up to a week.