Crunchy Italian cookies without eggs or dairy.
Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line a large tray with baking paper.
In a large bowl, mix together the butter and sugar then stir in the almond extract and vanilla extract. Add the soy milk and mix it in as best as you can.
Add all of the flour and the baking powder. Mix until it starts to stick to itself. Then use your hands to press it into a ball of dough.
Next, add the chopped almonds and use your hands to press them into the dough.
Divide the dough into 2 equal pieces. Shape each piece into a log that's around 1-inch thick and 2-inches wide.
Bake the logs for 30 minutes, then leave them to cool for 20 minutes.
When the 20 minutes are up, use a bread knife to cut the logs into 1-inch slices, using a sawing motion to minimise crumbling.
Line the slices out on your baking tray and bake for a further 5-8 minutes on each side, until dry in the middle. The longer you bake them for, the crunchier they will be.
Let the slices cool completely before enjoying.