2tablespoons(25grams)aquafabathis is the liquid from a can of chickpea
1teaspoonalmond extractoptional
½teaspoonvanilla extract
You'll also need
2tablespoonscorn starch
2tablespoonspowdered sugarfor the topping
In a food processor, add 1 cup almond flour, ⅓ cup sugar, ½ cup powdered sugar, 1 tablespoon candied orange, ½ teaspoon baking powder, and ½ teaspoon salt. Blend until combined, then transfer to a large bowl.
To a bowl, add 2 tablespoons aquafaba, making sure you filter out all chickpea pieces.
Beat the aquafaba with an electric whisk until it forms a firm foam, similar to egg whites.
Scoop the foam into the bowl with the dry ingredients and genlty mix with a spatula.
Add 1 teaspoon almond extract, ½ teaspoon vanilla extract, and keep incorporating with a spatula until you get a paste/dough.
Transfer the paste/dough onto a worktop, lightly dusted with 2 tablespoons corn starch.With your hands, combine the paste without kneading it, then form a roll with a 1½ inch or 4 cm diameter.With a knife or pastry scraper, cut the roll into small discs of 21g of weight. We recommend using a scale.
Shape the discs into rhombus-shaped biscuits - this is the traditional Italian shape.
Place them on a clean plate. Then let rest in the refrigerator overnight.If you don't have time, let them rest in the freezer for 1 hour.
Preheat the oven to 340°F or 170°C.Place the biscuits on a baking tray lined with parchment paper, leaving some space between them. Then, dust them with 2 tablespoons powdered sugar.
Bake the biscuits for about 8 to 12 minutes.This depends on the oven. The biscuits are ready when they crack on top. Don't overbake, or else they'll lose their shape.