Biscotti Bites November 29, 2016 by Jill Foucre Leave a Comment Biscotti Bites with Coconut, Grapefruit Zest & Bittersweet Chocolate 2016-11-29 16:46:27 Print Ingredients 1 ¼ cups flour 1 ¼ cups fine cornmeal ½ teaspoon baking powder ½ teaspoon coarse salt 6 tablespoons unsalted butter, room temperature 1 cup sugar 2 large eggs 1 ½ cups sweetened shredded coconut 2 tablespoons finely grated grapefruit zest (from 2 small grapefruits) 11 ounces bittersweet chocolate, finely chopped, divided Fine sanding sugar, for sprinkling Instructions Preheat oven to 350 degrees. Whisk together the flour, cornmeal, baking powder and salt. Beat butter with a mixer on medium speed until smooth. Add sugar and beat until pale and fluffy, about 3 minutes. Beat in eggs, one 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” apart, on parchment-lined baking sheets. Sprinkle tops with sanding sugar. Refrigerate 30 minutes. Bake, rotating sheets halfway through, until golden, 18-20 minutes (longer if you use larger scoop). Let cool completely on baking sheets set on wire racks. Melt remaining 6 ounces 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. By Teri Hiben Adapted from Martha Stewart Adapted from Martha Stewart Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/