Sunday, December 8, 2013

Chocolate-Kalamata Cantucci {SRC Reveal}


It's the first Monday of the month which means one thing: Secret Recipe Club reveal for Group A. This month I was assigned to Claire K Creations, a blog written by, yes, Claire, who is a Brisbane-based blogger. She was a self-admitted picky eater until 2010 when she took a trip to Europe when she "discovered the world of food." Now she grows it, cooks it, serves it, eats it, and photographs it. I perused her blog for hours. What a tough choice to pick a single recipe! Which one of these would you have picked? She has a recipe for Hummingbird Cake with Lemon Cream Cheese Icing, Avocado Loaf Cakes, Citrus Salt, Thai Larb Moo, and Beetroot Hummus. Okay...here's what I made...

Chocolate-Kalamata Cantucci
adapted from Claire K Creations / Chocolate Olive Biscotti

I started with her recipe and made some adaptations: I added ground almonds, skipped the pinenuts, and added dried cranberries and espresso powder. Thanks, Claire, for the impetus to add kalamata olives to a chocolate treat. Wow. Che squisito!

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
3 T unsweetened cocoa powder
1 T instant espresso
2 eggs
dash of ground cinnamon
dash of ground cardamom
dash of ground nutmeg
1/4 C chopped olives (I used pitted kalamata)
1/4 C chopped dark chocolate
1 C dried cranberries

In a large bowl, mix together olive oil, coconut sugar, and eggs. In another bowl, combine flour, ground almonds, baking powder, cocoa powder, instant espresso, and spices; mix into egg mixture to form a stiff dough. Mix in chocolate pieces, chopped olives, 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 15 minutes on each side, or until toasted and crispy.


Serve with espresso, a cordial, or something bubbly!

12 comments:

  1. Kalamata olives and chocolate, that's a new one for me. It sounds sensational.

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  2. Who would have thought to add olives to chocolate! Nice job!

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  3. Ooooh, these look awesome! I love unexpected flavor combos!

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  4. What a fun idea to serve these with cocktails, especially around the holidays. I love Claire's blog - so much fun baking inspiration! Great choice for SRC!

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  5. I can't even imagine what that would taste like, but I would love to try it.

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  6. This looks delicious- great SRC pick!

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  7. You know I tasted these amazing cookies a long time ago, chocolate and black olives. Always been on my bucket list to make. Really love these biscotti!

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  8. My husband loves biscotti and these are on my "to make" list now!!

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  9. this sounds like an intriguing combination!

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  10. What an interesting combo! Something to try for sure!

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  11. The jury would still be out on my trying olives in there, but I love biscotti. All the blogs are so hard to pick one recipe for SRC. ;) Happy Holidays!

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  12. Wow, I love your unique combination of flavors here. I'd love to give one of these a try. Yum!

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