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VeganMalteseAlmondBiskuttini2

‘For these traditional Maltese almond vegan biskuttini I use chickpea water [aquafaba] instead of egg to bind them.  They are ideal for vegans and any for anyone who wishes to reduce some cholesterol.  I also eliminate refined sugar and used golden raisins blended to a pulp with some water as a sweetener.  You will not be able to taste or see the golden raisins.  Those around me approve, thumbs up to both taste and texture !

*This recipe is vegan, gluten free and diabetic friendly’

Weekend Baking: Maltese Almond Biskuttini [Vegan, reduced sugar]

Category: Sweets

Cuisine: Maltese

Yield: 12-15 depending on size

Weekend Baking: Maltese Almond  Biskuttini [Vegan, reduced sugar]

Maltese Almond Biskuttini made without eggs. They are vegan and are bound together with aquafaba [chickpea water]

Ingredients

  • 300g ground almonds
  • 200g golden raisins
  • 30ml water
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon grated tangerine zest
  • 4 tablespoons aquafaba [chick pea water]
  • 2 tablespoons cornflour or rice flour
  • vanilla
  • whole almonds to decorate the surface

Instructions

  1. Heat the oven to 170C.
  2. Soak the golden raisins in the water preferably overnight but an hour is adequate.
  3. Use a hand blender to puree the golden raisins until it looks like a smooth pulp.
  4. Use an electric mixer and beat the aquafaba [chickpea water] until it is stiff and looks like a meringue.
  5. In a large bowl place the ground almonds, lemon juice, citrus zest, corn flour or rice flour and vanilla.
  6. Mix well and then add the golden raisin pulp. Mix and finally fold in the aqua faba. Mix well. Then use your hands to bring the dough together.
  7. Knead it slightly on a work surface dusted with a mix of ground almonds and cornflour or rice flour [which ever you are using].
  8. Spray the baking tray with some cooking spray. Cover a baking try with rice paper.
  9. Shape small balls of the almond mixture with your hands. Place the almond balls on the rice paper on the baking sheet.
  10. Place a whole almond on top of each cookie.
  11. Bake for 15 minutes or until they are golden and start to look slightly crisp.
  12. Allow them to cool completely, preferably overnight before removing them for the baking sheet.
  13. If you like a harder consistency allow them to bake for a further 5 minutes.
  14. Tip: If you do not have rice paper use baking paper and spray it with cooking spray. They freeze well and keep for up to 3 months.

Notes

These biskuttini are vegan, gluten free with reduced sugar

Lea's Tip: If you do not have rice paper use baking paper and spray it with cooking spray. They freeze well and keep for up to 3 months.

https://leahogg.com/2016/11/04/maltese-almond-vegan-biskuttini-with-aquafaba/

 

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Trade Enquiries:
Fry Light Baking/Cooking Spray, butter flavour at Rimus Group
Allinson self raising flour, Soft Brown Sugar with Stevia and agave by Silver Spoon, Mascarpone by Ambrosi at Borg and Aquilina
Saxa Salt and Marvel Milk Powder by Premier Foods at George Borg Ltd
Kitchenware by Pedrini, Prestige and Bialetti at K&Co, Telephone 79415384
Almonds, ground almonds, vanilla, baking powder, glace cherries delivered to my home! by www.spices.com.mt
Fruit and Vegetables: Big Fresh Mosta, Oscar’s Fruit and Vegetables Paola, Barbuto [organic]

 

 

Trade Enquiries:
Fry Light Baking/Cooking Spray, butter flavour at Rimus Group
Allinson self raising flour, Soft Brown Sugar with Stevia and agave by Silver Spoon at Borg and Aquilina
Saxa Salt by Premier Foods at George Borg Ltd
Kitchenware by Pedrini, Prestige and Bialetti at K&Co, Telephone 79415384
Almonds, ground almonds, vanilla, baking powder, glace cherries delivered to my home! by www.spices.com.mt

 

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