Vegan Biscotti Brutti e Buoni
Indulge in the rustic charm of *Vegan Biscotti Brutti e Buoni*—a delightful Italian treat that beautifully translates to "ugly but good." These crunchy, nut-studded cookies combine the earthy richness of roasted hazelnuts and almonds with the magical fluffiness of aquafaba, a plant-based alternative to egg whites, making them entirely vegan. Sweetened with cane sugar and delicately scented with vanilla, these cookies strike the perfect balance between simplicity and sophistication. Easy to prepare in under an hour, they are an ideal companion to coffee or tea, offering a guilt-free, dairy-free, and egg-free dessert option with authentic Italian flair. Perfect for those seeking wholesome vegan treats, these crispy bites are as good as they might look imperfect!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Hazelnuts
- 150 grams Almonds
- 120 ml Aquafaba (liquid from chickpeas)
- 200 grams Cane sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
Spread the hazelnuts and almonds on the baking sheet and roast them in the oven for 10-12 minutes, until they are lightly golden and fragrant.
Let the nuts cool slightly, then roughly chop them or pulse them quickly in a food processor to break them into chunks. They should not be finely ground.
In a large mixing bowl, combine the chopped nuts with the sugar, and salt. Mix well to evenly coat the nuts.
In a separate bowl, use an electric mixer to whip the aquafaba until it becomes frothy and soft peaks form, similar to beaten egg whites. This may take about 5-6 minutes.
Gently fold the whipped aquafaba and vanilla extract into the nut and sugar mixture, ensuring the mixture is well combined.
Using a spoon, scoop small mounds of the mixture onto the parchment-lined baking sheet, leaving some space between each one. The cookies will not spread much but should be well spaced to allow even cooking.
Bake the cookies for about 18-20 minutes at 150°C (300°F) until they are crisp and golden brown.
Remove the baking sheet from the oven and allow the cookies to cool completely on the sheet. They will become firmer as they cool.
Enjoy these vegan Brutti e Buoni with a cup of coffee or tea.
Nutrition Facts
Calories |
2673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.2 g | 213% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 260.4 g | 95% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 211.5 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 73 mg | 2% | |
*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.
