Vegan Almond Cantucci

🛒 Ingredients

• #Base Dough;
• 250 g all‑purpose flour,, 150 g caster sugar or coconut sugar
• 1 tsp baking powder,, A pinch of fine sea salt
• 60 ml neutral vegetable oil (sunflower, light olive, or avocado oil)
• 80–90 ml unsweetened almond milk or soy milk
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, for extra aroma)
• #Add‑Ins;
• 120 g whole blanched or unblanched almonds (toasted lightly for deeper flavour)
• #Optional Glaze;
• 1 tbsp maple syrup or agave nectar (to brush before the second bake for a golden finish)

👩‍🍳 Instructions

1. 1

   Preheat & prep: Preheat oven to 180 °C (350 °F). Line a baking tray with parchment paper.

2. 2

   Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. 3

   Add wet ingredients: Pour in oil, almond milk, vanilla, and almond extract. Stir gently until a shaggy dough forms — do not over‑knead. Fold in the whole almonds evenly.

4. 4

   Shape: Divide the dough into two equal portions. Roll each into a log about 20 cm long and 4–5 cm wide. Place on the tray, spaced well apart as they will spread.

5. 5

   First bake: Bake for 20–25 minutes until logs are firm to the touch and pale golden. Remove from the oven and let cool for 10–12 minutes — do not slice while hot.

6. 6

   Slice & second bake: Using a serrated knife, cut each log diagonally into slices about 1–1.5 cm thick. Lay them flat on the tray, brush lightly with maple syrup if desired, then bake again for 10–12 minutes, flipping halfway through, until golden and dry.

7. 7

   Cool & store: Transfer to a wire rack to cool completely — they will crisp up fully as they cool. Keep in an airtight container for up to 3–4 weeks.