Yesterday I posted about our recent cocktail party, where one of the desserts served was a bite-sized biscotti.
Calling these cookies a biscotti is a bit of a stretch, since they don’t have the double-baked technique that makes a biscotti a biscotti.
But the flavor and texture is close enough.
I originally got the recipe from Real Simple magazine, but when I tried to find it online, it was a ghost.
I had to modify the recipe to make it gluten-free, too.
Here’s what I did.
Ingredients: (Yield: about 30 cookies, depending on how much dough you eat)
- 1 c buckwheat flour (despite the name, it’s gluten free)
- 1/4 c almond flour
- 1/2 t baking powder
- 1/2 t coarse salt, plus more for garnish
- 3/4 stick butter
- 1 c granulated sugar
- 2 eggs
- 1 1/2 c shredded coconut
- 2 T grapefruit zest (personally, I think orange would have been as good or better)
- 8 oz bittersweet chocolate, divided
- 2 T heavy cream
- Sanding sugar
- Flaky sea salt
- Preheat oven to 350 F
- Mix together buckwheat flour, almond flour, baking powder and salt
- Beat butter, sugar and eggs until fluffy
- Add flour mixture and combine
- Stir in coconut, citrus zest and 4 oz of chopped chocolate (as chunky as you like it)
- Generously sample dough
- Refrigerate 30 mins
- Continue to generously sample dough during chilling time
- Roll into rough teaspoon-sized balls
- Dip into sanding sugar (Turbinado sugar also works well. Steal some packets from your local coffee shop)
- Bake 15-20 mins, until golden on the edges
- Let cool completely
- Melt remaining chocolate with cream to make a ganache
- Dip cookies halfway into ganache and sprinkle with sanding sugar and flaky sea salt
Ok, these turned out great. Surprise! I pulled it off!
With all of the other desserts at the party, there were a lot of cookies left over. I rectified that problem ASAP.