Almond Cantucci

What You'll Need

2 cups whole wheat pastry flour
½ cup semolina flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon sea salt
1/3 cup avocado or olive oil
½ cup erythritol
3 tablespoons brown rice syrup
1 teaspoon pure vanilla extract
¼ cup unsweetened almond milk
1/3 cup slivered almonds, lightly pan-toasted

Instructions

Preheat oven to 350 degrees. Line a baking sheet with unbleached parchment paper or silicone baking sheets.

Whisk together flours, baking powder, baking soda and salt. Combine oil, erythritol and syrup in a small saucepan over low heat and cook, whisking, until the erythritol has dissolved, about 2 minutes. Whisk in vanilla. Set aside to cool to room temperature.

Combine oil mixture and dry ingredients. Mix in almond milk to create a stiff dough. Mix in almonds.

Divide dough in half and form 2 equal logs. Lay them side by side on the lined baking sheet, leaving enough space between them for rising. Bake for 25 to 30 minutes, until firm to the touch. Remove from oven and cool on the baking sheet for 3 minutes. Using a serrated knife, slice each log into ¾-inch wedges. Lay the wedges, cut side up on the baking sheet and return cookies to the oven. Bake for 5 minutes, turn to the other side and bake for 5 minutes more to create a crisp texture.

Makes about 2 dozen cookies