Preheat the oven to 175°C/350°F. Line a baking sheet with parchment
paper or a silicone mat,
Pulse about 1/2 cup of almonds in a food processor until very finely ground. Coarsely ground the remaining almonds. Set aside separately. In a bowl, combine flour, baking powder, and salt with the finely ground almonds. Set aside.
In another bowl, cream the butter and sugar using a mixer. Add eggs, one at a time until smooth. Using a spatula, add the dry ingredients and Marsala (or Port wine). Mix well until the dough is smooth. Incorporate the coarsely ground almonds.
On a generously floured work surface, divide dough into 3 pieces. Form 3 logs of cookie dough (about 1.25 inches high and 2 inches wide). Place logs on the baking sheet, spacing them evenly.
Bake in the middle of the oven until lightly browned, about 20 min. Transfer the logs on a work surface and let cool for 10 min.
With a bread knife cut each log into 3/4 inch slices, slightly at an angle. Rearrange the cookies on the baking sheet, cut side up. Bake in the middle of the oven an additional 10 min, until golden brown, turning the cookies over halfway through. Do not overcook as they dry out as the days pass. Let the cookies cool completely on a rack.
Cantucci can be kept in an airtight container. If they soften, just dry them again for a few minutes on a baking sheet in a 175°C/350°F preheated oven
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