1/8tspcream of tartar(optional for faster whipping)
60gcaster sugar
1/4tspvanilla bean paste
100gflour
60galmond meal
1tspbaking powder
1smallpinch salt
Instructions
Preheat the oven to 160°C fan.
Toast the almonds for 12 minutes at 160°C fan.
In the meantime, add the aquafaba and cream of tartar into a bowl and whip until the aquafaba is white and you have stiff peaks. This takes 15-20 minutes.
Once the aquafaba has stiff white peaks, add the vanilla bean paste and slowly pour in the caster sugar while continuing to whip. You should have very stiff, shiny white peaks now. If your meringue collapses, don't worry, you can still make the biscotti and it'll taste delicious. Luckily, you don't need to bake the meringue by itself! This recipe is quite forgiving.
Sift the flour, almond flour, baking powder and salt into a small bowl.
In batches, fold the dry ingredients into the meringue. After adding all the dry ingredients, the dough should be fairly thick and sticky.
Transfer the dough onto a baking tray lined with a silicon mat or baking paper. Shape the dough into a log with about a 5cm width.
Bake the biscotti log for 40 minutes at 160°C fan.
Once baked, cool down the biscotti log completely before cutting the biscotti log into 1cm thick slices.
To dry out the biscotti, bake the sliced biscotti at 120°C fan for 1 hour. Make sure to flip the biscotti upside down after 30 minutes to ensure they dry out completely.
Enjoy the biscotti by themselves or dipped into a cup of tea.
Keyword almonds, aquafaba, biscotti, biscuits, christmas, cookies
Nutrition Facts
Almond Biscotti
Amount Per Serving (32 g)
Calories 128Calories from Fat 61
% Daily Value*
Fat 6.8g10%
Saturated Fat 0.5g3%
Trans Fat 0g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 4.2g
Cholesterol 0mg0%
Sodium 53mg2%
Potassium 112mg3%
Carbohydrates 14.4g5%
Fiber 1.8g8%
Sugar 5.7g6%
Protein 3.7g7%
Vitamin A 0.4IU0%
Vitamin C 0mg0%
Calcium 59mg6%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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