Preheat your oven to 350 degrees F (180 degrees C).
In a bowl whisk together Vegetable Oil (65 gram), Granulated Sugar (125 gram), and Egg (1). Add the Cake Flour (160 gram), Corn Starch (62 gram), Salt (1 pinch), Baking Powder (1 teaspoon), and give it a stir. Then add the Almonds (100 gram) and Dark Chocolate Chips (100 gram), 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.