Cocoa Cornmeal Biscotti

Finally! A reason to use my fancy cocoa. I had bought it to make my birthday cake last Spring while in pursuit of recreating the best dessert I ever had, the Salted Peanut Butter Chocolate Cake from DERU Market in Kirkland. I could only buy it in bulk, and it has sat sadly in the back of my fridge since then.

I absolutely loved these biscotti, and I generally categorize biscotti into a "joyless" category of baked goods. I do credit their deliciousness to the bougie cocoa powder. These came together very quickly, which seems like a hallmark of Dorie's recipes. Mine did not spread out like she warned, so I ended up with very tiny biscotti, which I suppose means I get to eat more of them.

I only had medium-coarse cornmeal and I think that was absolutely the best choice here. The finest ground cornmeal would have been lost in the dough, but the medium grind did add a pleasant crunch.