Vegan Biscotti Brutti e Buoni
Transport yourself to the rustic kitchens of Italy with this delightful recipe for Vegan Biscotti Brutti e Buoni, a plant-based twist on the traditional "ugly but good" cookies. These nutty treats are made with roasted hazelnuts and almonds, bound together by whipped aquafaba, the magical vegan alternative to egg whites. Sweetened with cane sugar and lightly flavored with vanilla, they’re baked to golden perfection, creating a crisp exterior with a satisfyingly chewy center. Ready in under an hour, these cookies are naturally gluten-free, dairy-free, and perfect for pairing with your favorite coffee or tea. Whether you’re hosting a gathering or simply craving a guilt-free snack, these elegant-yet-rustic cookies are sure to impress with their unique charm and wholesome flavor.
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Ingredients
- 150 grams Hazelnuts
- 150 grams Almonds
- 120 ml Aquafaba (liquid from chickpeas)
- 200 grams Cane sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
Step 2
Spread the hazelnuts and almonds on the baking sheet and roast them in the oven for 10-12 minutes, until they are lightly golden and fragrant.
Step 3
Let the nuts cool slightly, then roughly chop them or pulse them quickly in a food processor to break them into chunks. They should not be finely ground.
Step 4
In a large mixing bowl, combine the chopped nuts with the sugar, and salt. Mix well to evenly coat the nuts.
Step 5
In a separate bowl, use an electric mixer to whip the aquafaba until it becomes frothy and soft peaks form, similar to beaten egg whites. This may take about 5-6 minutes.
Step 6
Gently fold the whipped aquafaba and vanilla extract into the nut and sugar mixture, ensuring the mixture is well combined.
Step 7
Using a spoon, scoop small mounds of the mixture onto the parchment-lined baking sheet, leaving some space between each one. The cookies will not spread much but should be well spaced to allow even cooking.
Step 8
Bake the cookies for about 18-20 minutes at 150°C (300°F) until they are crisp and golden brown.
Step 9
Remove the baking sheet from the oven and allow the cookies to cool completely on the sheet. They will become firmer as they cool.
Step 10
Enjoy these vegan Brutti e Buoni with a cup of coffee or tea.
Nutrition Facts
| Serving size | (625.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2673.3 |
| Total Fat 166.2g | 0% |
| Saturated Fat 10.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 951.8mg | 0% |
| Total Carbohydrate 260.4g | 0% |
| Dietary Fiber 36.3g | 0% |
| Total Sugars 211.5g | |
| Protein 52.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 629.4mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 72.9mg | 0% |
Source of Calories