Vegan Abruzzo Pan-rozzo!
I had already made it in the original version but since my husband doesn’t eat eggs, I wanted to make a vegan version for him, as the classic one was delicious.
A typical Abruzzo recipe, as one can deduce from the name, it is prepared during the Christmas season and in my personal opinion, it is one of the best desserts☺️
Try these vegan dessert recipes as well:
Vegan Almond Cantucci 
Vegan Pandoro with Single Dough 
Mostaccioli (Vegan Recipe) 
Crunchy Dried Fruits 
Landed Almonds 
Almond Crunch 
Vegan Chocolate and Pumpkin Cake 
Pumpkin and Apple Cake
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Vegan Abruzzo Pan-rozzo:
- 1 1/2 cups almonds
- 1/2 cup flour
- 7 oz plant-based milk
- 3/4 cup semolina
- 2 3/4 oz Amaretto di Saronno (Liqueur)
- 1/4 cup vegetable oil
- 2/3 cup sugar
- orange zest
- 1/4 cup potato starch
- 3 1/2 oz dark chocolate
Tools
If you want, you can purchase the mold HERE
Steps
For the preparation of the Vegan Abruzzo Pan-rozzo, you can watch the video HERE.
Chop the almonds, add the semolina, sugar, flour, corn starch, and mix.
Add a bit of orange zest, oil, liqueur, plant-based milk, and mix all the ingredients well. Brush with oil or margarine the mold and flour it.
Add the mixture, level it, and bake at 355°F for about 40/50 min. Once baked and cooled, melt the chocolate and put it on top.
Enjoy your meal!
