Fins up to Mike Massey and his hard-working friend Danny Purdue for the incredible floor seats at the Jimmy Buffett Concert in Margaritaville/Louisville. Parrothead parents, John and Kristy Purdue, and Lee and I, swayed and sang along to everyone's island favorites. We had the best time!!! These chocolate biscotti are dipped in a chocolate ganache and sprinkled with sea salt that was harvested from the Florida Keys. If Lee knew how much the salt cost per pound, he wouldnt have wondered out loud why I only sprinkled part of each biscotti. :) Shhh. It's our secret.
Ingredients
2 1/2 cups plus 2 tablespoons all-purpose flour
2 Tablespoons of polenta (corn meal :)
3/4 cup cocoa powder
1 Tablespoon baking powder
1/2 teaspoon sea salt
3 large eggs
1 cup sugar
2 (1 oz) squares unsweetened chocolate, melted
1/2 cup butter (one stick), softened
1 teaspoon rum
1/2 teaspoon vanilla
scant 1/2 teaspoon orange zest
Combine flour, polenta, cocoa, baking powder and salt in a medium-sized bowl.
In a mixer fitted with the paddle attachment, beat butter and sugar for several minutes until light and fluffy. Add eggs, one at a time, until each one is just blended in. Add cooled chocolate, rum, vanila and orange zest. Slowly and steadily add flour mixture. Stop mixer when ingredients are just-blended.
Turn bowl upside down on top of a cookie sheet lined with parchment paper. Guide dough onto sheet, then form dough into a broad, rounded mound approximately 10"x 6". Bake at 350 degrees until toothpick inserted in the middle comes out clean.
When once-baked biscotti loaf has cooled, use a serrated knife to cut into 1/2" slices. Place each slice on baking sheet, and bake for the second time in the oven, which has been turned down to 300 degrees.
Once biscotti have cooled, dip in chocolate ganache and sprinkled with sea salt.
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