Almost everyone knows by know how versatile acquafaba is. This viscous water from chickpeas cans can really work like egg white. I decided to use some for making these amazingly tasty biscotti. I know these can’t be considered real biscotti, but the shape and texture results really really similar.
This Veganuary I have been trying many different cookies recipe indeed. The point is that we love cookies for breakfast, but get bored after a week of the same kind of cookies. Nevertheless, I tried enough not to eat pre-made vegan or switch to real butter!
These ones, especially are amazing. The texture really reminds of cantucci and you would never stop eating them. Nevertheless, there’s no butter or oil, meaning these are definitely healthy and worth a try (or two). I used hazelnuts, pistachio and almonds for these, but you could definitely get creative and add any dry fruit you prefer as a filling (raisins, dried apricots, walnuts..). Try them out, you definitely won’t regret your choice! P.S, highly recommended adding cinnamon to the dough as well, if you like the spice!
“I go ‘I just want a cup of black coffee.’ She goes ‘Do you want to try a biscotti? They’re from Italy and they’re considered a delicacy.’ Have you ever eaten one of these things? It tastes like a burned cookie. Where I’m from, that’s considered a mistake.”
Bill Engvall
Vegan Fake Cantucci (Biscotti)
Equipment
- Electric Whisk or Kitchen Robot
- Plumcake mold (15×8 cm)
- baking tray
Ingredients
- 100 gr Acquafaba or Eggs White
- 70 gr Sugar I used half Icing half Dark Sugar
- 100 gr Plain Flour
- 70 gr Nuts
For Decorating
- 100 gr Dark Chocolate
- as required Coconut flakes
Instructions
- Whip the acquafaba (or eggs white) with the sugar until very dense.
- Add the flour to the mixture and mix carefully not to un-whip it (slowly from bottom to top. Then add the chopped nuts.
- Line up the plumcake mold with baking paper and pour the cookies mixture in. Bake at 180C for about 30 minutes.
- Take the dough out and let it cool for about 20-30 minutes. Then cut into slices. Cook again at 150C for about 20 minutes. Let the cookies cool.
- When the cookies cool down, melt the chocolate in a pan and dip them in, then cover with some coconut. Enjoy with some coffee or tea.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
