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

Directions:

• 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.