These slightly savory cornmeal biscotti bites are loaded with pecans dipped in dark chocolate. A few festive sprinkles and they’re perfect for the holidays!
Before we can talk about cornmeal biscotti bites we have to talk about biscotti a bit. That might be too many “b” words in one sentence but I’m pressing on anyway.
WHAT IS BISCOTTI?
Biscotti is an Italian cookie that is twice baked to make it extra crispy and served with coffee or other drink that is sometimes used to dip the biscotti in.
The cookies are baked twice to dry them out and allow them to be stored for long periods of time without spoiling. Perfect for taking on long journeys back then but for me, storing in my purse for a long time and then getting excited to find them a few weeks from now when I am desperate and starving.
The word biscotti comes from an old Latin word, blah, blah, blah, and into modern British English for “biscuit” which is what we (American’s) call cookies. Whatever you call them, they are pretty darn tasty.
Typically a sweet cookie made with almonds, I found a biscotti recipe for a slightly more savory version made with pecans instead.
I found this recipe while looking for a cookie for the Freaky Friday Virtual Cookie Exchange and instantly fell in love with it.
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BISCOTTI BITES INGREDIENTS
- bread flour
- yellow cornmeal
- baking powder
HOW TO MAKE BISCOTTI BITES
FIRST: Preheat oven to 375. Cream together butter and sugar until fluffy. Add the eggs, one at a time, mixing completely between each one. Add the vanilla and salt. Mix to combine.
SECOND: In a separate bowl, combine the flour, cornmeal, and baking powder. Mix with wet ingredients and gently stir to combine. Fold in the pecans until evenly distributed. Turn dough out onto a lightly floured surface.
THIRD: Knead a few times and roll into a ball. Cut ball in half. On a parchment-lined baking sheet, add both dough balls. Pat each log into two squares that are each 1 inch high. Bake at 375F for 25 minutes. Remove from the oven and turn the temperature down to 300F. Let the biscotti cool 20 minutes.
FOURTH: After 20 minutes, cut the logs into 1-inch pieces (roughly 24 from each log) and place back on the cookie sheet cut side up. Bake at 300F for another 25 minutes. Remove from the oven when done and let cool completely. When ready to dip the biscotti bites, melt the chocolate in the microwave or in a slow cooker.
FIFTH: Dip one end of each of the biscotti bites into the chocolate. Place on a different parchment-lined baking sheet and add sprinkles or other decorations if you are so inclined.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Let me tell you, the cornmeal gives the biscotti a savory note and even more texture if you can believe it. Dipping the Cornmeal Biscotti Bites in dark chocolate adds the perfect amount of sweetness to balance out the cornmeal.
The cornmeal biscotti bites are perfect for breakfast, lunch, dinner, dessert, coffee break, waiting in line, and occasional midnight snack. I decorate mine with holiday sprinkles for festive food gifts for party hostesses and the casual gift exchange at the office. Or my husband’s office if you will.
They will be enjoying these tomorrow!
MORE EASY FINGER FOODS
- 6 tablespoons butter (softened)
- 1 cup sugar
- 3 eggs (room temperature)
- 2 teaspoons vanilla
- 2 cups bread flour
- 1 1/2 cups yellow cornmeal (plain)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup pecans (chopped)
- Preheat oven to 375.
- Cream together butter and sugar until fluffy.
- Add the eggs, one at a time, mixing completely between each one.
- Add the vanilla and salt.
- Mix to combine.
- In a separate bowl, combine the flour, cornmeal, and baking powder.
- Mix to combine.
- Fold in the pecans until evenly distributed.
- Turn dough out onto a lightly floured surface.
- Knead a few times and roll into a ball.
- Cut ball in half.
- On a parchment-lined baking sheet, add both dough balls.
- Pat each log into two squares that are each 1 inch high.
- Bake at 375F for 25 minutes.
- Remove from the oven and turn the temperature down to 300F.
- Let the biscotti cool 20 minutes.
- After 20 minutes, cut the logs into 1-inch pieces (roughly 24 from each log) and place back on the cookie sheet cut side up.
- Bake at 300F for another 25 minutes.
- Remove from the oven when done and let cool completely.
- When ready to dip the biscotti bites, melt the chocolate in the microwave or in a slow cooker.
- Dip one end of each of the biscotti bites into the chocolate.
- Place on a different parchment-lined baking sheet and add sprinkles or other decorations if you are so inclined.
- Prepare another baking sheet with parchment paper for when the bites are dipped.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 167Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 97mgCarbohydrates: 23gFiber: 1gSugar: 9gProtein: 3g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
Just like the other Freaky Friday Events we (a group of bloggers) are assigned a blog through a secret mission envelope, you find a recipe that you like on the blog and make it for your readers.
Only this time, it has to be a cookie and there is no “actual” mission envelope just a private email. A few years ago I did an actual cookie swap with other bloggers and made Dark Chocolate Almond Biscotti Bites too!
This was the inspiration for making Angela’s Cornmeal Biscotti into this Cornmeal Biscotti Bites recipe.
The blog I am lucky enough to choose a cookie recipe from is Lemoine Kitchen, run and written by Angela! Her blog has been making amazing recipes since 2012 which means I have no shortage of cookies to choose from.
My “want to make” list is long and includes her Nutella Cookie Cups, Rainbow Shortbread Cookies (because I am addicted to shortbread), and her Brown Butter Churro Rice Krispie Bars.
Here are the other cookie bakers participating in this year’s Freaky Friday Virtual Cookie Exchange:
- An Affair from the Heart – Mocha Rum Balls
- A Dish of Daily Life – Cherry Pie Cookies
- A Kitchen Hoor’s Adventures – Black Forest Rum Balls
- Bacon Fatte – Mexican Wedding Cookies
- The Devilish Dish – Rosé Meringue Cookies
- The Foodie Affair – No Bake Cookie ~ Copycat Samoas
- Full Belly Sisters – Chocolate Peanut Butter Cookies
- Hostess at Heart – Chocolate Caramel Cookie Bars
- LeMoine Family Kitchen – Chocolate Chip Cookie Dippers
- Life Currents – Oatmeal Sandwich Cookies
- Mildly Meandering – Vanilla Bean Pizzelle Cookies
- Pic Nic – Lemon and Blueberry Bars
- Plattertalk – White Chocolate Peppermint Cookies
- Seduction in the Kitchen – Orange Snowball Cookies
- Who Needs a Cape? – Almond Raspberry Thumbprints