Beat the eggs and sugar until thick and creamy, then fold in the flour together with the yeast. Halve the almond kernels and add to the mixture, leave to rise in a warm place with the lid closed.
Butter the baking tray and dust with flour. Form 3 cm rolls from the dough, place them on the baking tray and bake in the oven at 180 °C for 45 minutes. Remove from the oven and cool
With a sharp kitchen knife, cut the rolls into 1 cm thick pieces.
In Tuscany the Cantucci are enjoyed together with Vin Santo, a sweet dessert wine. The pastry is dipped in a glass of Vin Santo and then eaten