Auntie's Dairy-Free Cantucci Cookies

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

In a bowl whisk together Vegetable Oil (2.5 oz), 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.