Cantuccini Recipe Vegan: Easy, Delicious, and Crispy Treats

If you’re a fan of crunchy, nutty cookies that pair perfectly with a cup of coffee or tea, then you’re going to love this vegan cantuccini recipe. Cantuccini, also known as biscotti, are traditional Italian almond cookies that are twice-baked to achieve their signature crisp texture.

The best part? This version is 100% plant-based, so everyone, including those with dairy or egg allergies, can indulge guilt-free.

Whether you’re new to vegan baking or a seasoned pro, these cantuccini are straightforward to make and wonderfully satisfying.

With a crisp bite, a subtle sweetness, and the delightful crunch of toasted almonds, these cookies are a treat for any occasion. Plus, they store well, making them an excellent make-ahead snack or gift idea.

So, grab your mixing bowl and let’s dive into this delicious vegan cantuccini recipe that marries tradition with compassionate eating.

Why You’ll Love This Recipe

This vegan cantuccini recipe is a game-changer for anyone who thought that traditional biscotti couldn’t be made without eggs or butter. Not only does it maintain the classic crunchy texture and rich almond flavor, but it also uses wholesome, simple ingredients you likely have on hand.

The dough is easy to work with, and the baking process ensures a perfect crispness that holds up beautifully when dunked into your favorite beverage. Additionally, this recipe is naturally free from common allergens like dairy and eggs, making it suitable for a wider range of diets.

Whether you’re serving these at a holiday party or enjoying them as an afternoon snack, these cantuccini will quickly become a household favorite.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup almond butter (natural, unsweetened)
• 1/4 cup unsweetened applesauce (acts as egg replacer)
• 1/4 cup plant-based milk (such as almond or oat milk)
• 1 teaspoon vanilla extract
• 1 cup whole almonds (toasted and roughly chopped)
• Zest of 1 orange (optional, for a citrusy twist)

Equipment

• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Sharp serrated knife
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. Toast the almonds: Spread the whole almonds on the baking sheet and toast them in the oven for 8-10 minutes, stirring halfway through. Remove and let cool. Roughly chop once cooled.
3. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until combined.
4. Combine wet ingredients: In a separate bowl, mix the almond butter, applesauce, plant-based milk, and vanilla extract until smooth.
5. Form the dough: Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or spatula. When the dough starts to come together, fold in the toasted almonds and orange zest if using. The dough should be firm but pliable; if too sticky, add a little more flour.
6. Shape the logs: Divide the dough in half. On a lightly floured surface, shape each half into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spaced well apart.
7. Bake the logs: Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch. Remove from the oven and allow to cool for 10 minutes.
8. Slice the cantuccini: Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick cookies.
9. Second bake: Lay the slices cut side down on the baking sheet. Return to the oven and bake for an additional 10-15 minutes, flipping halfway through, until crisp and golden.
10. Cool completely: Transfer the cantuccini to a wire rack and cool completely before storing in an airtight container. They will keep for up to two weeks.

Tips & Variations

For a nut-free version, substitute the almonds with dried cranberries or chopped vegan chocolate chips.

Feel free to experiment with different nuts like pistachios or walnuts for a unique twist. Adding a teaspoon of cinnamon or cardamom can bring a warm spice note to your cantuccini.

If you prefer a stronger almond flavor, try adding a teaspoon of almond extract in addition to the vanilla.

To make these gluten-free, swap the all-purpose flour for a gluten-free baking blend, but keep an eye on the dough’s consistency and adjust liquid as needed. For a slightly softer cantuccini, reduce the second bake time by a few minutes.

You can also dip one end of the cooled cantuccini in melted vegan dark chocolate for an elegant finish. Let the chocolate set on parchment paper before serving.

Nutrition Facts

Serving Suggestions

Vegan cantuccini are incredibly versatile. Traditionally, they are served with a glass of Vin Santo or another dessert wine for dunking, but you can also enjoy them with coffee, tea, or hot chocolate.

Their crunchy texture makes them perfect for dipping without falling apart.

Try pairing your cantuccini with a scoop of dairy-free gelato or alongside fresh fruit for a sophisticated dessert plate. They also make a lovely gift wrapped in a decorative tin or cellophane bag, perfect for sharing the joy of vegan baking with friends and family.

If you love exploring plant-based recipes, you might also enjoy our Lemon Ricotta Pasta With Arugula Recipe or this tasty Lion’S Mane Mushroom Crumble Recipes. For a sweet and tangy treat, check out our Lemon Straws Recipe.

Conclusion

This vegan cantuccini recipe proves that you don’t need eggs or butter to create a deliciously crunchy and flavorful Italian cookie. Using simple, wholesome ingredients, you can whip up a batch of these almond-studded treats that are perfect for any time of day.

Whether you’re new to vegan baking or just looking for a delightful snack to accompany your favorite beverage, these cantuccini offer a perfect balance of tradition and plant-based goodness.

With a little practice, you’ll be able to customize these cookies with your favorite nuts, spices, or add-ins, making them your own signature treat. So, next time you crave a crunchy cookie with a nutty twist, remember this easy vegan recipe and enjoy a taste of Italy right from your kitchen.

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