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
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.
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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