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).

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together flour, cornmeal, baking powder, and salt.

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  • 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.

Reviews (5)

91 Ratings
  • 5 star values: 20
  • 4 star values: 34
  • 3 star values: 24
  • 2 star values: 10
  • 1 star values: 3
Rating: 5 stars
12/14/2014
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!
Rating: 5 stars
03/29/2014
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.
Rating: Unrated
03/22/2014
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.
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Rating: 5 stars
03/01/2014
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!
Rating: Unrated
01/28/2014
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.