Cantuccini

I tried my first cantuccini on a university trip to Tuscany in 2017, and since going vegan I wanted to recreate a plant-based recipe.
Cantuccini are classic Tuscan biscotti, which means they are baked twice, and are traditionally made with eggs and butter. This recipe is a simplified and veganised version.

Notes

Ingredients

  • 120 g Almonds whole
  • 160 g Sugar Caster
  • 25 g vButter
  • 70 g vMilk Oat
  • 240 g Flour Type 405 or Low Protein
  • 4 g Baking Powder

Equipment

  • 1 Kitchen Scale
  • 1 Mixing Bowl
  • 1 Baking Tray
  • 1 Sharp Knife

Instructions 

  • Roast the almonds in a pan on a low heat or in the oven at 150 °C for 5 minutes
  • Leave the almonds to cool
  • Preheat oven to 180 °C top/bottom heat
  • Mix butter, sugar and milk
  • Add the flour and baking powder
  • Mix with a dough hook or by hand until the flour is fully incorporated
  • Add the cooled almonds and knead until they are evenly distributed
  • Divide the dough in half and roll out into two sausages the length of your baking tray
  • Flatten the sausages and shape into a rectangular flat bar
  • Bake at 180 °C for 15 minutes
  • Turn the baking tray
  • Bake for another 15 minutes
  • Leave the cantuccini to cool for 10 minutes
  • Set the oven to 120 °C
  • Cut into pieces about 1,5 cm wide with a sharp bread knife
  • Bake the cantuccini with the cut surface facing upwards for 10 minutes
  • Turn the Cantuccini and bake again for 10 minutes
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