A classic for a reason!! Biscotti’s crunchy little almondy cookies best enjoyed with an espresso or a cup of good, strong coffee. When being to Italy, I’ve had biscotti many times, and few things are as good abroad as at home like biscotti! Buying biscotti can be quite expensive, but making your own is way cheaper and just as delicious and easy. Also, I’ve included a substitute for the egg and honey which makes them 100% vegan but equally good as the non-vegan version. How great, huh?
I don’t know about you but I am definitely making a big new batch again after the last one disappeared way to quickly, even though these cookies last for ever basically. Enjoy!
Authentic Cantuccini – Vegan and Non-Vegan versions
A classic for a reason! Delicious as is, but best enjoyed with an espresso and warm weather.
- Yield: 30-40 cookies 1x
- 250g flour
- 150g caster sugar
- 1 tsp baking powder
- The zest from 1/2 lemon
- 2 eggs or for vegan 1 tbsp milled flax or chia seeds mixed with 2 tbsp water and 50g / 1,75 oz melted margarine
- Optional 2 tbsp honey or liquid sweetener like agave syrup
- Optional a splash of bitter almond essence (not traditional though)
- 120g / 4,2 oz almonds, whole
- Preheat the oven to 175ºC / 350ºF. Line a baking tray with parchment paper.
- Start by mixing the dry ingredients in a large bowl.
- Add the wet to the dry and crumble together using your hands. If too dry, add a splash of water.
- Add the almonds and incorporate.
- Divide the dough into two and shape into two logs, around 35x8cm / 14×3 inches, on the parchment paper lined baking tray. Slightly flatten and bake for 30 minutes until golden.
- Take out, turn off the oven, let rest for 10 minutes. Using a sharp knife cut into 2,5 cm / 1 inch thick slices on the diagonal. Place back on the baking tray with the cut side up. Place in the oven and let dry between 30-60 minutes. Keep in an airtight container or bag, and they’ll get dryer over time. Enjoy!