Saturday, November 23, 2013

Persimmon-Chocolate Cantucci


Remember...it's persimmon season! A couple of weeks ago, a friend gave me a bag of Hachiya persimmons and I have been waiting (impatiently) for them to ripen. Finally, two of them were soft. Mushy, smushy, orange sweetness! I decided to make some persimmon cantucci...with chocolate.


2 C white whole wheat flour
2 T ground almonds
1 t baking powder
2/3 C extra virgin olive oil
1 C coconut sugar
2 eggs
1 T all-spice liqueur
dash of ground cinnamon
dash of ground cardamom
dash of ground nutmeg
1 C Hachiya persimmon pulp
1 C chopped dark chocolate
1/4 C dried cranberries

In a large bowl, mix together persimmons pulp, olive oil, coconut sugar, liqueur (use pure vanilla extract if you don't have any all-spice liqueur) and eggs. In another bowl, combine flour, ground almonds, baking powder, and spices; mix into egg mixture to form a stiff dough. Mix in chocolate pieces and dried cranberries.

Divide dough in half, and shape each half into a roll the length of the cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.


Bake in preheated oven for 30 minutes. Remove from oven, and set aside to cool.

Reduce oven temperature to 250.When cool enough to touch, cut into 1-inch thick diagonal slices. Place sliced cantucci on cookie sheet, and bake an additional 25 minutes on each side, or until toasted and crispy.


Serve with espresso or a delicious cordial.

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