For the cantuccini, mix the flour with the sugar, baking powder and salt. Add in the eggs and vanilla pulp and knead everything together to form a smooth, elastic dough. Let it rest for a few minutes.
Preheat the oven to 200 degrees. Grind the almond kernels and knead them into the dough. Divide the dough into two equal pieces, form each into a roll and bake in the oven for about 30 minutes until golden.
Remove the rolls from the oven and cut them diagonally into finger-thick slices. Place the cantuccini once again on the tray and dry in the oven at 50 °C for another 10 to 15 minutes.