* Place the almonds on a cookie sheet and bake in a 350F (180C) pre-heated oven for 6-7 minutes, then move immediately to a clean bowl to cool. Do not leave on the pan or they will continue to bake.
Pre-heat oven to 350F (180C). Line a large cookie sheet with parchment paper.
In the mixer (with the flat beater) beat the eggs and sugar well, approximately 3-5 minutes, add the flour, baking powder and salt, mix, when almost combined add the almonds and mix to form a dough.
Divide into 2 parts and form into 2 logs. Place on the prepared pan, let sit 3 minutes, then bake for approximately 20 minutes. Remove from the oven, let sit approximately 5 minutes, then slice into ½-¾ inch (1½-2 cm) slices. Place cut side up again on the cookie sheet and bake for 6-10 minutes or until dried. Let cool 5-10 minutes then move to a wire rack to cool completely. Enjoy!
Notes
Once your cantucci are cooled, store them in an airtight container. Because they are dry with little moisture, they should keep well at room temperature for up to two weeks.If you want to make the dough ahead and freeze it, you can do that. Shape it into logs and then wrap them tightly. Freeze them and then allow them to thaw before baking them. They will keep for up to 2 months in the freezer.You can also freeze the baked cooled cookies, place the cookies in a freezer safe container or bag. They will keep for up to 3 months in the freezer.