Vegan Classic Almond Cantuccini

Delightfully crisp and irresistibly nutty, this Vegan Classic Almond Cantuccini recipe offers a plant-based twist on the traditional Italian biscotti. Packed with toasted whole almonds and enhanced by the subtle sweetness of almond milk and vanilla, these double-baked cookies are perfectly crunchy and full of flavor. Made with simple ingredients like all-purpose flour, vegetable oil, and a hint of salt, this dairy-free and egg-free recipe is a testament to how easy and delicious vegan baking can be. Ideal for dunking in your favorite coffee or tea, these cantuccini are the perfect treat for any time of day. With a quick 15-minute prep time and wholesome ingredients, this recipe is a must-try for vegan bakers and Italian dessert lovers alike!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 24

Ingredients

• 250 grams All-purpose flour
• 1 teaspoon Baking powder
• 100 grams Granulated sugar
• 60 milliliters Almond milk
• 60 milliliters Vegetable oil
• 1 teaspoon Vanilla extract
• 150 grams Almonds, whole
• 0.5 teaspoon Salt

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.

Step 3

In a separate bowl, mix together the almond milk, vegetable oil, and vanilla extract until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and stir to form a smooth dough. The dough should be slightly sticky but manageable.

Step 5

Add the whole almonds into the dough and mix until they are evenly distributed.

Step 6

Lightly flour a work surface and turn out the dough. Divide it into two equal portions.

Step 7

Shape each portion into a log about 30 cm (12 inches) long and place them on the prepared baking sheet, leaving some space between each log for spreading.

Step 8

Flatten each log slightly, then bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.

Step 9

Remove from the oven and let the logs cool for about 10 minutes. Reduce the oven temperature to 150°C (300°F).

Step 10

Once the logs are cool enough to handle, use a sharp serrated knife to cut them diagonally into 1 cm (0.4 inch) thick slices.

Step 11

Arrange the slices cut side down on the baking sheet and return them to the oven.

Step 12

Bake for an additional 15-20 minutes, flipping the cookies halfway through, until they are dry and crisp.

Step 13

Allow the cantuccini to cool completely on a wire rack before serving. Enjoy your vegan almond cantuccini with a cup of coffee or tea.

Nutrition Facts

Serving size	(630.5g)

Amount per serving	% Daily Value*
Calories	2667.2

Total Fat 132.3g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 34.2g
Cholesterol 0mg	0%
Sodium 1669.6mg	0%
Total Carbohydrate 330.7g	0%
Dietary Fiber 25.6g	0%
Total Sugars 111.8g
Protein 58.3g	0%

Vitamin D 19.8IU	0%
Calcium 541.4mg	0%
Iron 17.7mg	0%
Potassium 1368.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.4%

Protein: 8.5%

Carbs: 48.2%