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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: 50 mins
    total time: 2 hours 5 mins
  • yield: Makes 100 bite-size cookies
Photography: Ryan K Liebe

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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

Directions

  1. Step 1

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

  2. 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.

  3. Step 3

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

  4. 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.

  5. 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.

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Reviews (4)

  • 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.

  • Bella Snapper 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.