Vegan Cantucci
Baking and Desserts | European cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Wheat Flour - 8.8 oz
- Corn Flour for Polenta - 3.5 oz
- Safflower Oil - 1 fl oz
- Olive Oil - 1 fl oz
- Plant-based Cream - 5 fl oz
- Sugar - 3.5 oz
- Activated Baking Soda - ½ teaspoon
- Chopped almonds - 2.8 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 356°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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