Cantucci (Almond Biscotti)
Coarsely chop the almonds. In a bowl, mix together the flour, salt, baking powder, vanilla sugar and sugar. Add the eggs and stir until smooth, mix in the almonds.
Preheat the oven to 160°C (approximately 325°F) convection. Line a baking sheet with parchment paper.
Divide the dough into 2 logs each about 6 cm (approximately 2 1/2-inches) long, place on the baking sheet and press to flatten slightly.
Bake until lightly browned, about 15 minutes. Remove and with a serrated knife, cut diagonally into 1-1.5 cm (1/2-3/4-inch) thick slices. Place on the baking sheet and bake until golden brown, about 20 minutes. (Check once or twice to be certain the cookies aren't over baking.) Remove from the oven and let cool on a wire rack.