With this easy recipe, you can make vegan cantuccini at home. Baking these Italian cookies twice makes them crunchy and also gives them a long shelf life. You can adjust the recipe to your liking or the season, e.g. by adding gingerbread spice at Christmas time.
I love dipping these cookies into my golden milk aka turmeric latte, which I drink especially in the winter. However, you can also enjoy cantuccini with coffee, tea or – like Italians – with dessert wine. Of course, these cookies are delicious on their own, they’re perfect for on the go and I’m sure every host with a sweet tooth would be delighted by this edible gift.
With this easy recipe, you can make cantuccini at home. Baking these Italian cookies twice makes them crunchy and also gives them a long shelf life. You can adjust the taste of this almond pastry to your liking or the season, e.g. by adding gingerbread spice at Christmas time.
- 1 cup + 1 tbsp almond flour = ground almonds (200 g)
- 1/4 cup (chopped) almonds or other unsalted nuts (pistachios would be great here, too.) (50g)
- 1/4 cup cacao nibs or chocolate chips (50g) (optional)
- 1 tbsp starch (arrowroot powder/ tapioca/ cornstarch)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 pinch of cinnamon
- 2 tbsp orange zest (make sure the orange is natural (and organic)) (optional)
- 1/4 cup maple syrup (80 g)
- 3 tbsp (freshly squeezed) orange juice (about 1 orange)
- 1 tsp amaretto or almond extract (optional)
Preheat the oven to 390° F (200° C).
In a large bowl, combine all dry ingredients: almond flour, almonds, cacao nibs (if using), starch, baking soda, salt, cinnamon and orange zest (if using).
Add maple syrup, orange juice, and amaretto or almond extract (if using). Mix well until dough forms a ball.
Dampen hands and form dough into a long log on a baking sheet, lined with parchment paper. Bake for 15 minutes, then remove from oven and let cool for about 45 minutes.
Cut the log with a sharp knife into 1/2 inch thick slices on the diagonal.
Place slices back on the baking sheet cut side down and bake at 300° F (150° C) for 20 more minutes, turning them halfway through.
Turn off the oven and let cantuccini sit inside the oven until cool and crispy.
I hope you love this recipe – please let me know in the comment section below! If you make these cantuccini, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
I found the mixture very sloppy – not making a ball at all – so had to add more starch. And then they were too crumbly to turn over at the 2nd baking. However, the flavour was sublime!
Hi. Do we use almond flour or ground almonds? As you made = I am confused. Because it is not really the same. Thank you very much. Cant wait to try it
Hi Sanja. You’re right, it’s not very clear in the recipe.
As far as I know, almond flour = finely ground almonds made with blanched almonds, while almond meal/ ground almonds is simply ground almonds made with unblanched almonds, meaning with their skin on. I used ground almonds (with skin, unblanched) which you can make yourself by grinding almonds in a blender or food processor.
If you use blanched almond flour, you probably won’t need as much liquid and they may not turn out as „hearty“. Hope this helps 🙂