All I could keep thinking about on the flight back from Italy was “I need to make some cantucci the minute I get back home”. And I sure did. This is a vegan recipe that you can customize with whatever nuts, dried fruits and spices/herbs you want. I really love the rosemary-apricot-almond combo, to which I also added orange blossom water. Enjoy!

ROSEMARY APRICOT ALMOND CANTUCCI (BISCOTTI)

Makes 15-16 cookies

250g (2 cups) flour, organic preferably
130g (⅔ cup) cane sugar
1 tsp baking powder
Pinch of salt
1 TBSP cinnamon
1 TBSP chopped rosemary
130g (¾ cup) finely diced dried apricots
100g (¾ cup) chopped almonds
50g (¼ cup) coconut oil
110ml (scant ½ cup) almond milk
1 TBSP orange blossom water

Directions
Preheat oven to 340°F (170°C) and line a baking tray.
In a bowl, combine the flour, sugar, baking powder, salt, cinnamon, rosemary, apricots, and almonds. Stir to mix evenly.
Add the coconut oil, almond milk, and orange blossom water. Stir with a spoon, then use your hands to mix until the dough is uniform.
Form two logs on the baking tray and bake for 35 minutes at 340°F (170°C).
Remove from the oven and let cool for 30 minutes.
Slice the logs and bake again at 320°F (160°C) for 15 minutes.
Allow to cool completely before serving. Enjoy with coffee (or anything else you like). Store in an airtight container.