Vegan Cantucci (Tuscan Almond Biscuits)

Crisp twice-baked Italian almond biscuits without eggs, just as good for dunking in coffee. Makes about 30.

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Ingredients

For 15 portions

Heat the oven to 180°C (160°C fan) and line a baking tray with baking paper.
Mix the flour, sugar, baking powder, salt and grated lemon zest in a large bowl.
Whisk 70 ml of the soy drink with the oil and vanilla, add to the bowl and mix to a firm, slightly sticky dough. Work in the whole almonds.
With floured hands, shape the dough into two logs about 5 cm wide and 30 cm long, spaced well apart on the tray. Brush with the remaining soy drink.
Bake for 25 minutes until golden and firm. Leave to cool for 15 minutes and turn the oven down to 150°C (130°C fan).
Slice the logs diagonally into 1.5 cm pieces with a serrated knife, gently, as they are more crumbly than the egg version. Lay them cut side up on the tray.
Bake for 12–15 minutes, turning once, until dry and lightly golden. They crisp further as they cool. They keep for weeks in a tin.