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

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

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an