• 2 cups all-purpose flour
• 1 cup sugar
• 2 tsps. baking powder
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1-1/2 cups whole, blanched almonds
• 3 large eggs
• 1 tbsp. vanilla extract
• Preheat the oven to 350 degrees F.

1. Preheat the oven to 350 degrees F.
2. In a bowl, combine all the dry ingredients and stir. Add the almonds and mix well.
3. In another bowl, whisk together the eggs and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or rubber spatula. The dough will be dry.
5. Turn the dough out onto a well-floured surface and begin gathering it together. Knead it for a few minutes and you will see that it will slowly come together into a firm dough. Keep some flour handy in case it sticks.
6. Divide the dough in half and shape it into two 12-inch logs. Transfer the logs to a baking sheet lined with parchment.
7. Bake for 30 minutes. The logs will rise a bit and will be golden and lightly brown on the bottom.
8. Transfer the logs to a wire rack and let cool completely.
9. Once cool, slice the logs, on the diagonal, into quarter-inch slices. Lay the slices, cut side down, on a baking sheet lined with parchment.
10. Bake for an additional 10 or 15 minutes, or until the cantuccini are dry and lightly golden.
11. Let cool completely. Cantuccini can be stored in an airtight container for up to a week.

I made these for an event celebrating the birthday of the great Julia Child.