Recipe
These Vegan Chocolate Almond Cantucci (aka Biscotti) Are Better Than Your Average Cookie
Cantucci (pronounced can-TOO-chee) are an Italian dessert that come specifically from the region of Tuscany. They've spread throughout all of Italy and into the United States, even becoming part of Starbucks’ repertoire of baked goods. Never heard of them? Well, that’s probably because one day long, long ago, they were mistakenly called biscotti and to this day have never lived the name down.
Biscotti in Italian is just the general word for cookies. These vegan chocolate almond cantucci, however, are so much more than just your average, plain Jane cookie, and they deserve recognition. They are shaped into logs and then baked twice to get golden, crispy edges all around so that they can hold their texture when dunked into warm beverages. Cantucci are also heavenly when paired with Vin Santo, an intensely sweet Tuscan dessert wine, for a boozy after-dinner treat.
Oh, and when they’re made vegan and then immersed in melted dark chocolate, they get even more heavenly. Enjoy!
Vegan Chocolate Almond Cantucci
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Servings: 20
Ingredients
- 1/2 cup melted coconut oil
- 2/3 cup organic cane sugar
- 1/2 cup applesauce
- 1 teaspoon vanilla extract
- 1 3/4 cups unbleached all-purpose flour
- 1/2 cup fine cornmeal or use more all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup whole almonds
- 3/4 cup vegan dark chocolate optional but highly recommended