New This Month

Biscotti Bites


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.

  • Prep:
  • Total Time:
  • Yield: Makes 100 bite-size cookies

Photography: Ryan K Liebe

Source: Martha Stewart Living, January/February 2014


  • 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


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

  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.

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

  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.

  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.

Reviews Add a comment

  • bakingaway
    14 DEC, 2014
    Made these last night for a party of 100 which will be tonight. My husband has already eaten a quarter of the double batch I slaved over. These are truly easy and quick, yet so delish and country-elegant. The grapefruit and coconut are unexpected and impart a lovely flavor and softness. Will be making another batch for Christmas dinner with the extended family--this time I'll triple the recipe!
  • oneswellshell
    29 MAR, 2014
    Yummy - grapefruit zests makes it! Only used half of chocolate chips, next time will only use 1/4 of chocolate chips. Did not sprinkle with sugar. Prefer it less sweet. Next time will substitute other ingredients for the coconut and grapefruit like bacon and other fun ingredients.
  • Gail Stanghelle
    22 MAR, 2014
    These were delicious! I didn't have grapefruit on hand so I used orange zest instead, otherwise I followed the recipe exactly and they turned out very well. They were also not as labor intensive as I expected - quite easy. I did run low on the chocolate for dipping so I would add an ounce or two to the batch for that purpose. I also didn't get 100 - 72 for me.
  • MS10327130
    1 MAR, 2014
    Delicious! I didn't have enough grapefruit so I combined with orange zest. Perfect bite sized treats! I must have made mine a bit larger as it made 48 which was plenty. I chilled the dough for 30 minutes before dropping on to sheets. Will add this to my holiday baking list for Christmas. They are so tasty & look impressive with the chocolate bottoms. Thank you Martha!
  • itsmecissy
    28 JAN, 2014
    These are dee-licious! I changed the recipe a tad to match what I had in my pantry and fridge. I used 3/4 cup of butter, 2 tablespoons of freshly grated orange zest, 2/3 cup semi-sweet mini chocolate chips, and regular semi-sweet chocolate chips for the melted coating. I got a total of 78 cookies, not the 100 the recipe suggests. The crunch from the cornmeal is perfectly reminiscent of biscotti. I love that these don't have to be baked twice too. This recipe is a keeper, I will be making more.