This is a vegan and richer version of the Tuscan cantuccini cookies, with pistachios, almonds and black chocolate!
250 g flour
120 g organic brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 pinch salt
100 ml maple syrup
100 ml water
1 tbsp pure vanilla extract
80 g dark chocolate
60 g almonds
60 g pistachios
Place flour, sugar, baking powder and soda, sugar and salt in a bowl and mix well all the ingredients. Add almond and pistachios.
In a small bowl mix well water, maple syrup and pure vanilla extract.
Pour the liquid into the dry mixture and stir well, the dough shouldn’t be sticky so add more flour if needed (the consistency of a pâte sablée).
Shape 2 logs, wrap them in an aluminium foil and store them in the fridge for 2 hours.
Unwrap the logs and put them on a baking sheet in a preheated oven (175°C).
Bake for 30/35 minutes or till golden.
Remove the logs from the oven and cool them for 10 minutes on a rack.
Last but not least cut 1 cm slices (using a sharp bread knife) and place the slices back in the oven for 10 more minutes (they should be lightly brown).
Place the cantuccini back in the rack to cool and start tasting them! 🙂