"Iconic Italian cookies. Perfect for your coffee break! I’ve been wanting to bake those for months! Bought almond flour 2 months ago and, I guess, waited for the right moment. Well, the right moment had arrived! Here goes the recipe of the vegan version of Amaretti cookies (without Amaretto liqueur, because I don’t have any… but you can totally add a tsp)."
Vegan Italian cookies
More from @ChefRudakova
Prep time 10mins
Cook time 35mins
- 4 cups Almond flour
- 1 cup Sugar
- 1 teaspoon Baking Powder
- 1/ 2 can Aquafaba
- 1/ 2 teaspoon Cream of Tartar
- 1 teaspoon Vanilla extract
- 2 tablespoons Icing sugar
Mix flour, sugar & baking powder in a large bowl.
Whip Aquafaba & cream of tartar to firm picks (don’t stress yourself… just use the stand mixer).
Mix the Aquafaba into the flour mix.
Form dough balls (25 g each). Roll them in icing sugar and line up on a baking tray, slightly press in.
Bake for 20-25 min at 350 F (in a preheated oven).
Make yourself a cup of cappuccino and enjoy your biscottis.