Skip to main content

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!

Comments

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

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

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

    ReplyDelete
  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!

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

    ReplyDelete
  6. This looks delicious- great SRC pick!

    ReplyDelete
  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!

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

    ReplyDelete
  9. this sounds like an intriguing combination!

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

    ReplyDelete
  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!

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce