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)
. 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)
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.