Auntie's Dairy-Free Cantucci Cookies

Definitely one of my absolute most favorite cookies, the Cantucci are famous all over the world for their flavor and crunch! Follow these simple instructions to get that crunch!

Total Time

1hr 20min

0.0

0 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

1 cup

Cake Flour

or Italian Type 00 Fine Flour

•

1/2 cup

Corn Starch

•

2.5 oz

Vegetable Oil

•

Eggland's Best Classic Egg

•

2/3 cup

Granulated Sugar

•

1 pinch

Salt

•

1 tsp

Baking Powder

•

2/3 cup

Almonds , toasted

•

1/2 cup

Dark Chocolate Chips

(optional)

Cooking Instructions

Preheat your oven to 350 degrees F (180 degrees C).

In a bowl whisk together Vegetable Oil (1/3 cup) , Granulated Sugar (2/3 cup) , and Eggland's Best Classic Egg (1) . Add the Cake Flour (1 cup) , Corn Starch (1/2 cup) , Salt (1 pinch) , Baking Powder (1 tsp) , and give it a stir. Then add the Almonds (2/3 cup) and Dark Chocolate Chips (1/2 cup) , if using.

You should get a soft but not sticking batter. Divide it into 2 parts and roll each into a log.

Bake in a preheated oven at 350 degrees F (180 degrees C) until they get a golden color, about 30 minutes.

Remove from the oven and allow to cool down. When the logs are cool, use a sharp knife to cut them at an angle into slices about 1-centimeter thick.

Place the cookies on the pans, cut sides down, and bake at 300 degrees F (150 degrees C) for 30 minutes or until nice and golden.

These crunchy cookies will keep for up to one week in a tightly covered tin. Serve with Vin Santo, coffee, or tea.

Nutrition Per Serving

CALORIES

244

FAT

11.0 g

PROTEIN

4.4 g

CARBS

32.9 g