These cookies are a staple in Italy. “Biscotti abbracci” by Mulino Bianco, that’s what they’re called. If you’ve ever been to Italy and walked in a grocery store you know what i’m talking about. Everyone goes nuts for Mulino Bianco’s cookies. And unless you find an authentic Italian store in your city outside of Italy, you won’t find these. They’re like the OG cookies, haha!
Anyways, I had to make them gluten and dairy free of course. This is the only version i’ve tried but i’m pretty sure i’ll try them again with different flours and maybe a vegan butter instead of the yogurt.
Legumes flours like fava bean flour are very versatile and i use them a lot for sweet recipes or savoury ones.
My advice is don’t be shy on the vanilla extract amount, or you can even use rum extract, because there’s no butter in here to give flavour, and fava bean flour has it’s own flavour that not everybody likes.
I hope you’ll enjoy them too!
320 g fava bean flour
40 g almond flour
130 g sugar
6 g baking powder
120 g soy or almond yogurt
1 tbsp vanilla extract
15 g cacao powder
Pre heat oven at 180C/360F.
In a large bowl mix dry ingredients: fava bean flour, almond flour, sugar and baking powder. Add the egg, the yogurt and the vanilla extract. Stir well then knead dough until smooth, adding more flour if dough is very sticky.
Cut the dough in half. Mix one 1 half with the cocoa powder and leave the remaining half white.
For each cookie, shape a 1-in. ball of each color into an 8-in. rope. Place a dark and white rope side-by-side. Press together gently and twist. Shape cookie into a circle and pinch ends to seal.
Place cookies on a baking tin with parchment paper. Bake them for about 15 minutes or until golden brown.
Once they’re ready let them cool completely on a cooling rack.
Enjoy with a glass of almond milk or your favourite tea!