Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, and baking powder. Stir in the toasted almonds.
In another bowl, whisk together the eggs, Vin Santo, orange zest, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
On a lightly floured surface, divide the dough in half and shape each piece into a log that's about 30 cm (12 inches) long and 5 cm (2 inches) wide.
Place the logs onto the prepared baking sheet and bake for 25 minutes, or until the logs are golden and firm to the touch.
Remove the logs from the oven and let them cool on the baking sheet for 10 minutes.
After they've cooled slightly, transfer the logs to a cutting board and slice them diagonally into 1.5 cm (1/2 inch) wide pieces using a sharp serrated knife.
Return the sliced cookies to the baking sheet, laying them cut side down. Bake for an additional 10-15 minutes, or until the cookies are crisp and golden.
Allow the Cantucci to cool completely on a wire rack.
