To make the cantuccini, first place the eggs, sugar, salt and vanilla sugar in a bowl and whisk gently over a bain-marie until creamy, heating to 40 °C. Then remove the kettle from the water bath and whip the mixture for 10 minutes with a mixer until cooled. Sift the flour and baking powder and mix into the whipped mixture. As a last step, fold in the almond kernels.
Pour the mixture into a rectangular mold and freeze in the freezer for about 1 hour. Preheat the oven to 190 °C. Remove the dough from the mold and cut into bars. Place them on a baking sheet lined with parchment paper, brush with beaten egg and bake in the hot oven for about 20 minutes.
Remove the sticks and cut them into small pieces while still warm. Set the oven to 150 °C top heat. Place the slices again on baking sheets lined with parchment paper and bake the cantuccini at top heat for about 30 minutes.
Preparation Tip:
This traditional almond pastry from Italy is fabulous to bake in stock. It will keep for weeks in a tightly closing tin. Cantuccini are also sold under the name "Biscotti di Prato" or "Gottini" and taste great with Vin Santo (classic dessert wine from Tuscany) and coffee.
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