Blanch (scald) the almond kernels with hot water and skin them. Then roast the almond kernels briefly without fat in a wide frying pan. Remove, cool a little and chop coarsely. Mix a few almond kernels whole. gradually with the remaining ingredients. If desired, flavor with vanilla sugar, grated lemon peel or aniseed.
Preheat the oven to 160 °C. Shape the dough into rolls about 50 mm in diameter. Place them generously apart on a greased baking tray, brush with beaten egg and bake until golden brown (about half an hour).
Remove the rolls from the stove and cut the cantuccini into finger-thick pieces. Place the cookies evenly on the tray and bake for another 15 to 20 minutes until golden brown.
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