Heat the oven to 160 C / 320 F. Spread the almonds on a sheet pan and toast for 8 to 10 minutes until fragrant. Let cool.

Raise the oven to 170 C / 340 F and line a 33 x 46 cm / 13 x 18-inch sheet pan with parchment.

Whisk the flour, baking powder, and salt together in a large mixing bowl.

In a separate bowl, whisk the eggs and sugar together for about 2 minutes until pale and slightly thickened. Stir in the orange zest.

Fold the egg mixture into the flour mixture until a sticky dough forms. Fold in the cooled toasted almonds.

Turn the dough onto a lightly floured surface. With floured or lightly wet hands, divide it in two and shape each half into a log about 25 cm long and 5 cm wide, flattened slightly on top.

Place both logs on the sheet pan, spaced apart, and bake for 28 to 30 minutes until firm to the touch and lightly golden.

Remove from the oven and let the logs cool on the pan for 10 minutes, just enough to handle.

Reduce the oven to 150 C / 300 F. Using a serrated knife, slice the logs on a diagonal into 1 cm thick pieces while still warm.

Lay the slices cut side down on the sheet pan and bake for 12 minutes, then flip and bake another 10 to 13 minutes until dry and pale gold throughout.

Cool completely on a wire rack. They'll crisp up further as they sit for the next 20 minutes.

Arrange 3 cantucci per person on a small plate. Pour about 60 ml of Vin Santo into a small glass for each guest, right before serving, and dunk the biscotti before eating.