You know when you see a recipe and it just sticks with you so much that you just have to make it? But then a year passes as it collects dust as it’s stuck to your fridge… That’s this exact recipe.
Well the day finally came when I just had to make these sweet biscotti babies!
I’m here today helping throw a Virtual Baby Shower for fellow Secret Recipe Club member, Tara of Tara’s Multicultural Table. She was expecting her 2nd child so shower organizer Lauren, of Sew You Think You Can Cook, decided on the fun Biscotti theme as they are a twice baked cookie. Such a fun idea to go with with 2x theme for this 2nd baby.
Here’s the kicker… my biscottis only need to be baked once! They are cheater biscottis. Just kidding. They are teeny tiny so they are only need to be baked once. Just the best!
Similarly, Tara’s sweet little daughter didn’t want to cook any longer since she arrived 4 1/2 weeks early. So this Baby Shower is really to celebrate her sweet arrival now! You’ve just gotta go with the flow with babies.
I’m always so worried about creating evenly sized cookies and I was really afriad of that with these tiny ones. I solved that problem by rolling out a 10″ x 10″ slab and then cutting that in half, then each half was cut into 5 strips, making 10 strip. I then repeated that process in the other direction. Ta-da! 100 equally sized cookies.
And the dipping part was pretty cool. You know, when you dip too much and get chocolate on your finger tips you just need to lick it off!
These teeny tiny cookies are angelic and devilish! Oh man, they are so good that they will get you in trouble. I ate 6 in about 5 minutes. No shame in my game!
Check out all the wonderful biscottis that everyone made to celebrate Tara and her babby!!!
Blueberry Pecan Biscotti from Renee at Magnolia Days
Cinnamon Biscotti from Lauren at Sew You Think You Can Cook
Cranberry Pistachio Biscotti from Stacy at Food Lust People Love
Dark Chocolate Orange Biscotti from Amy at Amy’s Cooking Adventures
Green Tea Biscotti Cookies from Rebekah at Making Miracles
Jam-Filled Mandelbrot from Kelly at Passion Kneaded
Maple Walnut Biscotti from Sally at Bewitching Kitchen
Nut-Free Anise Biscotti with Chocolate Chips from Susan at The Wimpy Vegetarian
Orange and Dark Chocolate Biscotti from Lynsey at Lynsey Lou’s
Orange, Date, and Almond Biscotti from Karen at Karen’s Kitchen Stories
Parmesan-Peppercorn Biscotti from Camilla at Culinary Adventures with Camilla
Spa Water from of Dorothy at Shockingly Delicious
Chocolate Dipped Biscotti Bites
Makes 100 Cookies
- 1 1/4 cups all-purpose flour
- 1 1/4 cups fine cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 6 Tablespoons 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)
- 14 ounces bittersweet chocolate, finely chopped
- Fine sanding sugar, for sprinkling, optional
- Whisk together the flour, cornmeal, baking powder, and salt. Set aside.
- Beat the butter with a mixer on medium speed until smooth.
- Add the 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 the shredded coconut, grapefruit zest, and 5 ounces of chocolate until evenly distributed.
- Dump out the dough on a floured work surface. Create a 10″ x 10″ square. Evenly cut the dough into 10 strips, then cut across to create 100 equal sized cookies.
- Roll out the cookies and set them on a non-stick baking sheet. Sprinkle tops with the sanding sugar. Refrigerate 30 minutes.
- Preheat the 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 the remaining chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Dip the bottoms of the cooled cookies in melted chocolate, then set on parchment-lined baking sheets. Refrigerate until chocolate is set, about 30 minutes.
Slightly Adapted from Martha Stewart