These cookies, which are a twist on the classic Italian Cantucci recipe, might have a long ingredient list, but it's all stuff you probably have on hand if you're not a fan on white flour (I used up the last bits of leftover flours sitting in my pantry), but they are super easy to make (put-everything-in-a-blender-and-blitz, anyone?) and they are perfect dipped in anything. In fact, these are meant to be dipped in something, as they are quite dry. Their lack of fat is compensated by the presence of the baking powder, which will make them crunchy but not hard.

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