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Vegan Cantuccini from Vaianino

THE Cantuccini Vegans they are a variation of the classics Tuscan cantuccini, crunchy and excellent if enjoyed in the Holy wine or in coffee. They can be stored for a long time in airtight boxes.  The vegan recipe is without eggs and without butter. They are more crumbly than classic biscuits, but the taste is very good. Definitely worth trying.


  • 300 gr. of white “0” flour
  • 150 gr. of granulated sugar
  • 100 gr. of whole almonds with the peel
  • “Alpro” almond drink 75 ml
  • 60 gr. of organic Vaianino EVO oil
  • half a sachet of baking powder
  • the peel of half a grated organic orange or half a vial of orange flavouring
  • a pinch of salt

Toast the almonds (place the almonds in the oven at 130° and leave them for 5 minutes) and let them cool.

Beat the extra virgin olive oil with the almond drink and the sugar with a whisk, then add the aromas, salt and almonds. At this point add the flour and yeast. Quickly knead the dough and then, using the flour, prepare flattened loaves about 4 cm wide. and 1 cm high. Arrange them on the baking tray, covered with baking paper, place them in a ventilated oven at 170°

After about 20-25 minutes, remove them from the oven, wait at least 15 minutes and then cut them obliquely. Put them back in the oven to toast for another 8 minutes.