Saturday, June 23, 2018

Kalamon-Chocolate Cantucci



When R and I were brainstorming about the dessert course for his Mediterranean fundraising dinner, I mentioned cantucci because I knew they were something I could do ahead of time...and easily. We discussed different combinations and he remembered when I made a chocolate-olive version before. "That's unique and interesting, Mom. Can you make that again?" Sure thing!


Just a quick note about 'kalamon' versus 'kalamata.' From what I have read, they are the same thing. But, like Chianti, you cannot call a 'Sangiovese' by 'Chianti' unless it hails from that region. Same thing here. Kalamon refers to the variety of olive tree, but you can only call it a 'kalamata' olive if it comes from Kalamata, the city. So, these olives from Trader Joe's are of the kalamon variety, but not from kalamata.


Ingredients
  • 2 C flour
  • 2 T ground almonds
  • 1 t baking powder
  • 2/3 C olive oil
  • 1 C organic granulated sugar
  • 3 T unsweetened cocoa powder
  • 1 T instant espresso
  • 2 eggs
  • 2/3 C pitted olives (I used kalamon olives)
  • 2/3 C chopped semisweet chocolate 



Procedure
Preheat oven to 375 degrees F.

In a large bowl, mix together olive oil, sugar, and eggs. In another bowl, combine flour, ground almonds, baking powder, cocoa powder, and instant espresso; mix into egg mixture to form a stiff dough. Fold in chocolate pieces and olives.
  

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 degrees F. 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.

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