Today’s recipe for Biscotti Bites comes from Martha Stewart.

And guess what?

I’m going to a baking class tomorrow that is being given by….

Yes!

Martha Stewart!

I know she has her share of haters, but I have always been a big fan. I love her magazine and consistently get good ideas for food and decorating from those pages. It will be so cool to see her in person. Maybe I can get some stock tips. ;-)

Back to the Biscotti Bites. These little cookies have the crunch of biscotti in a tiny, chocolate dipped treat. Coconut and more chocolate add terrific texture and citrus zest brightens the flavor.

Biscotti Bites

Ingredients:

1 1/4 cups flour
1 1/4 cups cornmeal
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3 oz unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups sweetened shredded coconut
2 tablespoons finely grated grapefruit zest (I used orange)
11 ounces bittersweet chocolate, chopped
Fine sanding sugar, for sprinkling

Directions:

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, 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℉. Bake biscotti bites, 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 or in a microwave oven, stirring until smooth.

6. Dip bottoms of cooled cookies in melted chocolate and set on parchment or wax paper-lined baking sheets. Refrigerate until chocolate is set, about 30 minutes.

Makes about 70 bites

Recipe from Martha Stewart Living Magazine

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Cheers!