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Vegan Baked Italian Bow Tie Cookies

Vegan Baked Italian Bow Tie Cookies (Crostoli, Frappe, or Cioffe)

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 Minutes
  • Cook Time: 7 Minutes
  • Total Time: 17 Minutes
  • Yield: 48 Small Triangle Cookies 1x
  • Category: Dessert
  • Method: Stovetop, Oven
  • Cuisine: Italian
  • Diet: Vegan


This healthy vegan nod to Italian Bow Tie Cookies are addictive. Baked to perfection with hint of sweet, walnuts and cinnamon, you can’t eat just one.


  • 8 almond flour tortillas *

Syrup Ingredients:

  • 1/3 cup + 2 Tablespoon organic maple syrup
  • 1 teaspoon vanilla
  • 2 Tablespoons water

Sprinkle Ingredients:

  • Sprinkle cinnamon (optional)
  • 1/3 cup walnuts (optional) *
  • 1 Tablespoon organic maple syrup (optional)


  1. Preheat the oven to 350 F. Place the oven rack in the center position.
  2. Optional Walnut Sprinkle: Chop the walnuts into small pieces, then place them in a dry nonstick pan and heat until they are lightly toasted, then add 1 Tablespoon of maple syrup and stir the chopped walnuts until they are all nicely coated with maple syrup.  Continue stirring until the maple syrup sticks to the walnuts.  Remove the walnuts from the skillet and set aside.  Once the walnuts are no longer hot, finely chop them.  Set aside until Step 6.
  3. Place several flour tortillas down onto a cutting board and cut them into 6ths (pie cut), then place the cut tortillas onto a large baking sheet. Continue until all 8 almond flour tortillas are cut and scatter across a large baking sheet.  It’s OK if they overlap.
  4. Place cut tortillas into a preheated 350 F oven and bake for 7 to 9 minutes or until just golden brown. Watch them carefully as they burn easily. When they are lightly golden brown and crispy, remove from the oven, set aside.
  5. Next place all the Syrup Ingredients into a small saucepan and bring to a boil, then immediately lower to a simmer.Simmer for several minutes, then remove from the stove to slightly cool.
  6. Pick 3 of the baked tortilla slices and place them into the warm syrup, allow to soak for 3 seconds. Make sure you flip them around in the syrup to completely coat them, then remove and place them back onto the baking sheet (or a new baking sheet if needed). Repeat until about ¼ of the tortillas are lightly soaked and set out.  Then sprinkle with some chopped walnuts and a light dusting of cinnamon over top.
  7. Repeat Step 6 until all the tortillas are coated with syrup and sprinkled with cinnamon and walnuts.
  8. Enjoy!


*Tips for Success:

  • Large Baking Sheet: Use a large baking sheet to ensure that the tortillas bake up crispy.  If you don’t have a large baking sheet, use two small ones and rotate half-way through. Make sure the tortillas are crisp and golden brown.
  • Baking Tortillas: Almond flour tortillas burn very easily if you are not monitoring them.  Watch them carefully as they go from lightly golden to burnt in a blink of an eye. You want them crisp and firm, but not burnt.  If some get done faster than others, simply pull the cookie sheet out of the oven, pull off the golden brown, crisp ones and return the baking sheet back to the oven.  Repeat until all the tortillas are lightly golden brown and crisp.  They key is getting them nice and crisp without burning them.  Please reference the blog photos so you can gauge the golden brown color.
  • Soaking of the Tortillas:  “Soaking” is not correct term, more like a brief dip in the syrup, just to ensure they are completely coated, then lay them out on the cooled cookie sheet.  The syrup is a lightly sweet syrup.  These cookies are lightly sweet.  It’s an almost “barely there” sweetness.
  • Walnuts: The 1/3 cup measurement is before they have been finely chopped. In other words, give the walnut halves a rough chop, then measure out 1/3 cup of walnut pieces.  The glazed walnuts are optional, but add a lot of flavor and dimension. You can also use pecans as well.
  • Cinnamon:  Cinnamon is not traditional to Italian Bow Tie Cookies, but we felt it added a nice touch.

*Notes Continued

*Almond Flour Tortillas:  We used Siete Almond Flour Tortillas.  Almond flour tortillas work best for this recipe as they have an almost pastry-like consistency.  We have not tried any other tortilla flour substitutions. You could possibly try a small white corn flour tortilla with the understanding that the flavor will be impacted and they will be more crunchy.  Read the blog post details for locating Siete Almond Flour Tortillas.

*Serving:  Make 48 small triangle cookies

*Storage:  Use within 3 days.