Gorgeous Italian Vegan Biscotti

Today we are veganizing the Italian biscotti recipe. The thing about this cookie is that it is baked twice. It is also very tasty, crispy and nutty.
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We need:
Flour - 200 ml
Sugar - 100 ml
Aquafaba (liquid from boiling legumes) - 100 ml
Lemon juice - 1 tbsp.
A pinch of salt
Xanthan gum - 1/3 tsp.
Vanilla extract (or vanillin or vanilla sugar)
Almonds - 60 g
First bake - 175 degrees Celsius, 35-40 minutes
Second bake - 125 degrees Celsius, 50-60 minutes
Aquafaba is a liquid that is left after boiling legumes, you can get it by boiling beans or chickpeas yourself or from a jar of canned chickpeas (make sure that there is not too salty). If you made aquafaba yourself, then for confidence before work, we recommend that you boil it down to half initial volume. For this recipe, we need 100 ml of aquafaba (boiled), so take 200 ml of aquafaba and boil it down to 100 ml. This concentrated aquafaba is easier to work with.
It will be more authentic if you do the first bake not in a mold, but simply as a loaf on baking paper. We tried this too, but when you bake in a mold, you get equal pieces, which then dry more evenly during the second bake, so this method worked better for us.
If the biscuits did not dry completely during the second baking, they will be rubbery in the center. So, after they're completely cool, try them, and if they're rubbery, you just need to put them back to the oven for another 10 minutes at a temperature of 125 degrees Celsius.
We bought xanthan gum, with which we stabilized aquafaba, on iHerb: tinyurl.com/nm...
Since each time you need very little of it, such a can will last a long time, and if you like vegan baking, you will surely use it many times as it makes life a lot easier when working with aquafaba.
With our promo code, you can always get a 5% discount on your order on iHerb, just enter DOG9665 in your shopping cart.
You can try cooking this recipe without gum, but in this case, make sure that your aquafaba is whipped like in the video, with stable peaks.
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[@yheeng5214]

Спасибо за рецепт! Мы с мамой обожаем сухари к чаю, но они почти всегда с яйцами, поэтому очень рада найти веганскую альтернативу ☺

[@katymaxymenko8657]

Магия какая-то 😍

[@oljalja9]

Пошла камедь добывать

[@olghinassoul]

Biscotti 😀👍 кстати это очень похоже на Cantucci.
Привет из Милана!

[@olghinassoul]

@@NEZOZH biscotti - ничто иное , как просто печенье по-итальянски 😊 оно может быть каким угодно.
Настоящими тосканскими кантуччи можно легко сломать зубы 😄 но это не проблема , т.к чаще всего их кушают макая в капучино, эспрессо или с ликёром 😉
Не исключаю,что как и для всего, на любой вкус и цвет, уже придумали также современную мягкую версию.
Рецепт традиционных, но к сожалению не веганских кантуччи, с целью примера, здесь😊:
www.google.com/amp/s/ricette.giallozafferano.it/Cantucci.html%3fgoogle-amp=1

[@olghinassoul]

@@NEZOZH ок , спасибо, что просветили 😊🤗

[@olghinassoul]

@@NEZOZH на сколько я понимаю , вы тоже живёте в Италии. Заезжайте на чай с кантуччи 😀

[@NEZOZH]

@@olghinassoul я фанат этих печенюх! )))) Спасибо за гостеприимство! 😊

[@user-ks8fd6es3x]

Красота

[@user-kl6re7xu2c]

Необычный рецепт, спасибо! Наверное безе с ксантановой камедью тоже будет более плотное?

[@IndieCindy]

Да, так и есть)

[@Ma-hd2iv]

Здравствуйте. Можно ли заменить чем-то ксантовую камедь в этом рецепте? И можно ли употреблять печенье после первой выпечки?

[@IndieCindy]

Не пробували їсти після першої випічки, скоріш за все це буде просто кексик. Можна спробувати без ксантанової камеді, але вона допомагає стабілізувати аквафабу і з нею у вас все точно вийде. Її можна придбати в багатьох еко магазинах і в інтернеті.

[@user-cw4ix9ol6h]

А если без сахара?

[@IndieCindy]

Будет не сладко

[@user-cw4ix9ol6h]

@@IndieCindy я имела ввиду, если чем-то его заменить, например, сиропом топинамбура? Взобъется?

[@IndieCindy]

Мы не пробовали, даже не представляем

[@user-cw4ix9ol6h]

@@IndieCindy жаль