Cantuccini (Biscotti)

I used to make cantuccini all the time before going vegan, so I am so happy to have these back in rotation! While I usually make these closer to the holidays, I have been loving them year round. They are perfect for dipping into coffee or wine ;).

You'll need:

-1/2 cup (1 stick) Vegan butter, softened

-3/4 cup sugar

-3 tbsp. plant milk

-1 tsp. Vanilla extract

-2 cups 00 or cake flour

-1 tsp baking powder

-Pinch of salt

-1 cup whole almonds (can also used slivered almonds)

Method:

Preheat oven to 350 degrees F.

Combine all wet ingredients (incl sugar) together. Then add in the dry ingredients, and mix together to form a dough. You will need to use your hands to bring the dough together.

Roll your dough into a long about 15 inches longs (you can also form two shorter logs, depending on the size of your pan).

Bake your log on a parchment lined baking sheet for 25 minutes. Remove from the oven and let the log cool for 10-15 minutes. Then, using a sharp, serrated, knife, cut the log at an angle to create your cantuccini.

Place the cantucinni cut side up, and place back in the oven to bake for another 10-15 minutes. Turn your cookies over halfway through so they finish baking evenly on both sides.

Allow to cool completely and enjoy!