Vegan Cantucci
Baking and Desserts • European
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Wheat Flour 10 oz
- Corn Flour for Polenta 5 oz
- Safflower Oil 0 fl oz
- Olive Oil 0 fl oz
- Plant-based Cream 5 fl oz
- Sugar 5 oz
- Activated Baking Soda ½ teaspoon
- Chopped almonds 5 oz
- Salt a pinch
- Water 1 tablespoon
Step-by-Step Guide
Step 1
Roast the almonds in the oven or sauté them in a pan. In one deep bowl, mix all the dry ingredients, and in another, mix all the wet ingredients and stir well. Then combine everything together and knead the dough.
Step 2
Shape the dough into a long, slightly flattened log. Place it on a baking sheet lined with parchment paper. Mix the water with a teaspoon of sugar and brush this syrup over the dough.
Step 3
Put the dough in an oven preheated to 355°F for 25–30 minutes. If firmer and crunchier cantucci are desired, bake for 40 minutes.
Step 4
Once the dough has cooled slightly, cut it into pieces about 1.5–2 cm thick. Feel free to taste.
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