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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur