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
