Vegan Amaretti Biscuits
Discover the delightful charm of Vegan Amaretti Biscuits, a plant-based twist on the beloved Italian classic! These delicate, almond-infused treats are naturally gluten-free, crafted from a combination of almond flour and ground almonds for a rich, nutty flavor. The magic of aquafaba—the liquid from canned chickpeas—replaces egg whites, giving the biscuits their signature airy texture with a light crisp on the outside and a tender, chewy center. Brightened with notes of almond extract, vanilla, and a hint of lemon juice, and finished with a snowy dusting of powdered sugar, these biscuits are as beautiful as they are delicious. Perfect for pairing with coffee or as a sweet addition to your dessert tray, this easy recipe requires just 20 minutes of prep time and bakes to golden perfection. Enjoy vegan baking at its finest!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Ground almonds
- 150 grams Granulated sugar
- 60 ml Aquafaba (liquid from canned chickpeas)
- 1 teaspoon Lemon juice
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 50 grams Powdered sugar (for dusting)
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 170°C (340°F) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the almond flour, ground almonds, granulated sugar, and salt. Stir well to ensure even distribution.
In a separate bowl, whisk the aquafaba and lemon juice using an electric mixer until soft peaks form, this may take about 5-6 minutes.
Gently fold the aquafaba mixture into the almond mixture, being careful to maintain as much volume as possible.
Add the almond extract and vanilla extract into the mixture, continuing to fold gently until just combined.
Using a tablespoon or small ice cream scoop, scoop the mixture into 1-inch round balls and place them onto the prepared baking sheets, leaving about 2 inches between each ball.
Sift powdered sugar generously over each ball to create a crisp outer layer.
Bake the biscuits in the preheated oven for 18-20 minutes, until they are firm but still slightly soft in the center. The tops should be cracked and golden.
Remove from the oven and allow the biscuits to cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 255.0 g | 93% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 210.1 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 367 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
