Vegan Gluten Free Cantuccini?? (aka biscotti)

In America they’re known as ‘bisocotti’, but I honestly don’t understand why since in Italy they’re known as Cantuccini Toscani.

As the name suggests, they’re a traditional Tuscan delicacy originally from Prato. They’re twice baked, almond based, crunchy and perfect to dip in coffee or wine.

The traditional recipe calls for eggs, dairy and gluten, but not here!

We must veganize it!

I used to love munching on these growing up and it only made sense that we went through several trial versions before landing on the perfect one.

DAIRY FREE, EGG FREE AND GLUTEN FREE CANTUCCINI!

Let’s get to it.

INGREDIENTS:

250g Gluten Free All purpose Flour https://amzn.to/4q3mdh3

8g Baking Powder

1 teaspoon ceylon cinnamon

1 teaspoon kosher salt

150g golden caster sugar

120g Violife Butter salted (room temp) https://amzn.to/4ha8XD1

2 teaspoons vanilla extract

60ml soy milk

100g roughly chopped almonds

60g dried cranberries (optional)

METHOD:

Pre-heat your oven at 350F, prepare a baking tray with parchment paper.

In a bowl mix the flour, cinnamon, salt, baking powder and whisk until well combined. Set aside.

In a mixing bowl add room temp butter and sugar, beat at high speed until creamy.

Add vanilla and soy milk, beat until fully incorporated.

Lower the speed and add your dry mix gradually, continue mixing until your dough is formed.

Add almonds and cranberries, I fold them in by hand since it’s an easy process.

Transfer the dough onto parchment paper and shape into a log, flattening the middle part so that it doesn’t form a dome while baking.

Place in the oven and bake for 35 minutes.

Once they’re done, don’t turn off the oven you’ll need it again.

Allow the cantuccini log to cool completely.

Once completely cooled, cut the log into 1 inch slices on a 45 degree angle (picture above). Place once more in the oven for ten minutes.

Take out of the oven and let cool before enjoying with a cuppa tea or coffee.

With Love,

Arielle