全素杏仁蔓越莓義大利脆餅 (9 樣食材) Vegan Almond Cranberry Biscotti

全素杏仁蔓越莓義大利脆餅 Almond Cranberry Biscotti

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硬脆、充滿杏仁果,製作這些 杏仁蔓越莓義大利脆餅 只需要 9 樣食材。它們是全素的,無蛋奶與任何動物性製品,也沒有使用到油,但若你想讓它更適口好咬一些,也有替換的選擇,來看看吧!

全素杏仁蔓越莓義大利脆餅 Almond Cranberry Biscotti

全素杏仁蔓越莓義大利脆餅
Vegan Almond Cranberry Biscotti

或許你應該已經知道,我是個餅乾控(怪獸),幾乎每一種餅乾我憂愛,尤其是酥脆又有厚實口感的,而義大利脆餅就是其一。

義大利脆餅原名為 “Biscotti”,字面上直譯就是”烤兩次”的意思,是一種我吃了就難以忘記的餅乾,因為它們的口感非常非常非常的硬,如同它們的本質。

我記得以前第一次咬下義大利脆餅時,我還想說:「這是什麼東西啊?!」但在咀嚼一陣子後,我就知道我深愛這超級硬的餅乾。

全素杏仁蔓越莓義大利脆餅 Almond Cranberry Biscotti

這杏仁蔓越莓義大利脆餅吃起來有甜但不會很甜,而且製作它們只需要 9 樣食材、不用奶油或是植物油。

這個食譜靈感是來自於 Ania 分享的義大利脆餅,我有依個人口味與手邊有的食材稍微調整。

不用常見的白麵粉,而是改用全麥低筋麵粉,讓這些餅乾多了一些風味與纖維質。如果你沒有全麥低筋麵粉的話,別擔心,用普通的中筋麵粉也可以。

另外你可能也注意到這些義大利脆餅的顏色偏深棕色。沒錯,因為我使用椰糖,讓它帶了蜜糖的韻味在;你也可以用普通蔗糖或是原蔗糖,成品都好吃。

有一件事我一定要先提醒你,它們真的很硬,享用它們需要強壯一些的牙齒,我是認真的。但如果你對自己的牙齒不太有自信,也沒關係,我有在食譜中提供替換的選擇,讓製作出的義大利不會到那麼硬實

全素杏仁蔓越莓義大利脆餅 Almond Cranberry Biscotti

製作它們很簡單,但因為要烘烤兩次的關係,加上還需要時間放涼,所以的確是會花一點時間,但你也可以一次烤一大盤,而且它們也耐放,所以我覺得花的時間是值得的。

我很喜歡杏仁和蔓越莓的搭配,它們組合的味道真的很棒。我先前就有分享過 杏仁蔓越莓穀片。而因為義大利脆餅常有杏仁果的出現,我就馬上想到了這個組合。

你也可以試試其它對牙齒負擔沒那麼大的餅乾,像是 全素雙倍巧克力椰片餅乾全素花生醬餅乾,還有 斯佩爾特小巧克力豆餅乾

好了,那麼我們先來做這個全素蔓越莓杏仁義大利脆餅吧!

完整食譜 How To Make

全素杏仁蔓越莓義大利脆餅 Almond Cranberry Biscotti

Barrel Leaf
These Almond Cranberry Biscotti are crunchy and easy to make with only 9 ingredients! It’s vegan, meaning no egg, no dairy. They’re also oil-free with substitution options for a more tooth-friendly version.
Prep Time10 mins
Cook Time40 mins
Cooling Time30 mins
Total Time1 hr 20 mins
Course: Snack
Cuisine: Italian
Keyword: dairy-free, vegan
Servings: 8 people
Author: Barrel Leaf

Ingredients

Instructions

  • Preheat the oven at 150 C / 300 F. Line a baking sheet with a baking mat.
  • In a big bowl, add the whole wheat pastry flour, coconut sugar, baking powder, and salt. Mix them together.
  • In a small bowl, add the aquafaba, almond butter, and vanilla extract. Mix to combine.
  • Add the wet mixture to the dry bowl. Use a fork to mix all. Once the mixture is not so wet, add the chopped almonds and dried cranberries.
  • Use your hand to bring it into a dough. Shape it into a long rectangle log, about a half-inch thick.
  • Place it onto the baking mat. Bake at 150 C / 300 F for 20 minutes first. It should be firm to the touch but not hard yet.
  • Transfer the log onto a wire rack to cool for 20 minutes. Keep the oven on for the second baking.
  • Once the log is cool, use a sharp serrated knife to chop it into ¼-inch thick slices. (Just do your best).
  • Let those slices flat lie on the baking mat. Return to the oven to bake for another 15-20 minutes until mostly hard.
  • Place the baking sheet onto a wire rack to cool down completely. EAT!

Notes

  • Chickpea water: the liquid saved from cooking chickpeas. You can replace it with 2 Tbsp coconut oil and 2 Tbsp plant milk for a more tooth-friendly version.
  • Storage: Store in an air-tight jar for 3-4 weeks.
  • 保存:室溫密封保存 3-4 週

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