Cambia lingua: Italiano
Our vegan almond biscotti are crunchy, nutty and perfect to dip in your favourite sweet wine, or plant milk. Our recipe is as close as it gets in texture and flavour to the original Italian biscotti recipe, also known as Cantucci in Tuscany and Tozzetti in Umbria. They are easy to make, without butter and without egg.
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Vegan Almond Biscotti - Italian Cantucci
- 100 g (3.5 oz) almonds
- 75 g (2.6 oz) plant milk
- 60 g (2.1 oz) vegetable oil (sunflower seed, coconut)
- 100 g (3.5 oz) sugar
- 50 g (1.8 oz) powdered sugar
- 2.5 g (0.1 oz) salt
- ½ (½ ) lemon zest
- ½ tsp (½ tsp) vanilla aroma
- 7.5 g (0.3 oz) baking powder
- 300 g (2.4 cups) all purpose flour
- In a bowl, add the wet ingredients together. Whisk well, until all the ingredients come together into a smooth liquid.
- Add the almonds, whole, and with the peel on. With a spatula, incorporate them into the liquid.
- Add the dry ingredients (flour and baking powder) and with a spatula mix together until you have a thick paste/dough.
- Transfer the dough on a lightly dusted work top and knead with your hands for just a minute. You want to get to a compact dough ball without over-kneading.
- Cut the dough into two parts, and shape each part into a long snake-like stripe.
- Bake at 170C/340F for 25 minutes. Then take out of the oven and let cool down for 20 minutes.
- With a sharp knife, or serrated knife, cut the snake diagonally, into 4 to 5 cm long biscotti.
- Place the biscotti on the same baking tray, with the cut side facing down, and bake for another 10 minutes, or until golden on both sides.
- Let cool down, transfer on a serving plate, and enjoy with a side of Italian sweet wine, vinsanto, or plant milk. You need to dip them in the wine, a piece at a time, then eat them.
Our Vegan Almond Biscotti are best stored in a cool, dry spot for up to 2 weeks.
For storing the freshly-baked biscotti, it is best to use a tin box lined with baking paper, a glass jar or an airtight container.
After placing them inside the cookie tin, you should also add a piece of bread in the tin. This trick helps absorb the moisture, leaving the cookies crunchy for longer.
In Italy, these cookies are typically served on an abundant tray of cookies, and accompanied with other types of Italian biscuits and cookies. In many homes, they are also eaten for breakfast, mid-morning and afternoon snack - basically at any time!
For example, try making our other delicious cookies, such as Orange Almond Cookies, Amaretti and Red Wine Cookies. They are all perfect for winter, holiday season or at any other time when you feel like a sweet treat with no eggs and no butter.
Some Italians also eat these types of cookies for breakfast dipped in a massive cup of coffee and (plant) milk.
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If you have any tips or questions let us know in the comments below!
Cambia lingua: Italiano