Get the irresistible crunch of traditionally twice-baked biscotti from a single quick stint in the oven by scooping the dough into bite-size mounds. These poppers have the same silky chocolate dip as the classics sold in coffee shops but offer surprising add-ins (think grapefruit zest and shredded coconut).The dipped cookies can be stored in a single layer in a cool place for up to a week.
- 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
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.