I really, really like my beautician. Partially because she’s one of the only people in this world who I would trust to dye my hair just-so, and partially because I’ve known her for a big chunk of my life. She likes me, and I like her, and she likes my baking, so I like her even more. When true-blue baking season starts up, the kitchen is always filled with more treats than my family could ever possibly eat, and I always pick out the best of the best to bring to her. Lately she’s really been dropping hints that I’ve been slacking in the baked-good-delivery department, so I’m stepping up my game.
I love biscotti. It’s crunchy and delicious, and there are so many flavor combinations out there that I’ll never become bored with it. It’s the perfect companion to cold-weather beverages, and since my tea kettle has seen a lot more action lately, I thought I would give these a shot.
Traditional biscotti can be time consuming, and nerve-wracking. If you don’t get the first bake right, it can throw off the entire process. After all, you don’t eat soft biscotti, you’re looking for that satisfying crunch. If you still want the crunch, but don’t have all day, try the mini version. These are just as satisfying, but it’ll only take you a few hours, and most of that time is spent impatiently checking to see if the chocolate has set so you can dig in. Patience is your friend when baking, now and forever.
It should be noted that in this recipe, it calls for the zest of grapefruit, but I think any citrus you’ve got laying around will do. It’s not so much about the grapefruit as it is the presence of citrus that makes these biscotti bites stand out. I zested that grapefruit until I could zest no more because it was $1.25 and I was going to get my money’s worth or die trying. (Dramatic, sorry.)
These bite-sized biscotti are for all fans of the salt-chocolate-cocunut-citrus-more chocolate flavor combination. May your teaspoons be heaping, your cookies crunchy, your chocolate smoothly-tempered, and your tummies full of the quintessential coffeehouse treat. There are going to be some happy faces at the beauty shop tomorrow.
What You’ll Need:
- 1 1/4 cups all-purpose flour
- 1 1/4 cups fine cornmeal (I used white cornmeal)
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3/4 stick (12 tablespoons) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 cups sweetened shredded coconut
- 2 tablespoons grapefuit zest (or two tablespoons of zest of your choice. Could be orange!)
- 11 ounces bittersweet chocolate, finely chopped
- Sanding sugar (I used Demerara because that’s what I had in my pantry!), for sprinkling
Preheat oven to 350 degrees F.
In a medium bowl, whisk together flour, cornmeal, baking powder, and coarse salt. Set aside.
In the bowl of a standing mixer with the paddle attachment, beat the butter on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, until well combined. Next add the flour mixture and beat on low until just combined. Beat in the coconut, grapefruit zest, and about 5 ounces of the bittersweet chocolate. Mix until everything is evenly distributed.
Drop generous heaping teaspoonfuls of biscotti dough on parchment-lined baking sheets. Set each dough ball about 1 inch apart. Sprinkle the tops of each with a generous sprinkling of sanding sugar. Refrigerate for 30 minutes. (Note: I don’t have an industrial-size refrigerator, so my fridge only holds so many baking sheets. My solution: scoop the remainder of your dough into a bowl and refrigerate. It’ll still be cold enough to form dough balls that keep their shape in the oven.)
Bake, rotating sheets halfway through, until golden brown. This should take about 18-20 minutes depending on your oven.
Let cool completely on wire racks.
Once your biscotti bites have completely cooled, temper the remaining amount of bittersweet chocolate, stirring until smooth. Remove from heat. Dip the bottoms of the cookies in the melted chocolate, scraping off any excess chocolate with a spoon, or using the edge of the bowl. Set each on clean parchment-lined baking sheets. Refrigerate until chocolate is set, about 30 minutes. (Note: I didn’t refrigerate again. Instead, I let them to set in a cool place in the house. It took a little longer, but I didn’t have to take all of my food out of the fridge again.)
To Store: These can be be stored in a single layer for up to one week.
SOURCE: Martha Stewart