Vegan Amaretti Biscuits
Sweet, fragrant, and irresistibly chewy, these Vegan Amaretti Biscuits are the perfect plant-based twist on the classic Italian almond cookie. Made with almond flour, aquafaba, and a hint of vanilla and almond extract, these gluten-free delights boast a crisp powdered sugar coating that cracks beautifully while baking. The addition of aquafaba, the liquid from canned chickpeas, mimics egg whites to achieve a light, airy texture without compromising on flavor or structure. Ready in just 40 minutes, these easy-to-make treats are ideal for gifting, serving with coffee, or indulging in as an afternoon snack. Whether you're vegan or simply almond-obsessed, this egg-free and dairy-free recipe is guaranteed to become a new favorite!
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Ingredients
- 200 grams Almond flour
- 50 grams Ground almonds
- 150 grams Granulated sugar
- 60 ml Aquafaba (liquid from canned chickpeas)
- 1 teaspoon Lemon juice
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 50 grams Powdered sugar (for dusting)
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 170°C (340°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, combine the almond flour, ground almonds, granulated sugar, and salt. Stir well to ensure even distribution.
Step 3
In a separate bowl, whisk the aquafaba and lemon juice using an electric mixer until soft peaks form, this may take about 5-6 minutes.
Step 4
Gently fold the aquafaba mixture into the almond mixture, being careful to maintain as much volume as possible.
Step 5
Add the almond extract and vanilla extract into the mixture, continuing to fold gently until just combined.
Step 6
Using a tablespoon or small ice cream scoop, scoop the mixture into 1-inch round balls and place them onto the prepared baking sheets, leaving about 2 inches between each ball.
Step 7
Sift powdered sugar generously over each ball to create a crisp outer layer.
Step 8
Bake the biscuits in the preheated oven for 18-20 minutes, until they are firm but still slightly soft in the center. The tops should be cracked and golden.
Step 9
Remove from the oven and allow the biscuits to cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.
Step 10
Store in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (525.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2223.7 |
| Total Fat 124.8g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 591.5mg | 0% |
| Total Carbohydrate 255.0g | 0% |
| Dietary Fiber 27.7g | 0% |
| Total Sugars 210.1g | |
| Protein 53.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 561.5mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 366.6mg | 0% |
Source of Calories