Cantucci—an Italian classic is going vegan

Vegan recipe

An Italian biscuit which makes you think you’re in Tuscany for a sweet minute: Cantucci. These traditional almond biscuits come from a place called Prato in Tuscany which is why they’re sometimes also known as “Biscotti di Prato”. They fit perfectly with your afternoon tea—or even better: With a glass of the sweet Italian dessert wine called “Vin Santo”.

Ingredients for approximately 16 pieces:

  • 150 grams of unpeeled almonds
  • 300 grams of all-purpose flour
  • 180 grams of sugar
  • 2 teaspoons of baking powder
  • 15 grams of vanilla sugar
  • 3 tablespoons of olive oil
  • 2 ml of bitter almond extract
  • Zest of half an orange
  • Zest of half a lemon
  • 2 tablespoons of cornstarch
  • 1 dl oat milk
  • Pinch of salt
Italian classic vegan
Created by author
Preheat the oven to 200 degrees Celsius. Mix all the ingredients, except for the almonds, to make a dough. When you have a soft and crumbly mixture you can add the almonds too. Form an oval roll which is about 7 cm wide and about 3 cm high (you can do that directly on your baking sheet). Put the roll in the oven for about 25 minutes. When your dough roll starts to turn a little bit brown, take it out and let it cool down for a moment. Now you can cut it into slices of 1,5 cm. If you have an electric knife this works even better as the dough tends to crumble quite easily while cutting. Now you can put your cantucci back in the oven and bake them for another five to ten minutes on each side. Take them out and let them cool down. Meanwhile you can open your “Vin Santo” so you’re ready to dip your freshly baked cantucci in it. Feels like being on holiday, doesn’t it?
Vegan italian recipe
Created by author
Vegan italian
Created by author
Vegan Cantucci
Created by author
Vegan recipe
Created by author
              

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After her degree in journalism and communication she collected various work experience writing for newspapers and magazines, working at a media office and a digital marketing agency. On the side she seized every opportunity to travel the world and learn new languages. This was necessary coming from a small town in Switzerland as hardly anyone would have understood her on those travels through Latin America, Northern Africa, Asia and Australia. When she's at home she spends most of her time in the kitchen baking different types of bread or cooking luscious pasta dishes–living out her Italian roots.