Cantucci are a very traditional Italian cookie, and often dipped in sweet wine for dessert.
Blend eggs and sugar well with a wooden spoon.
Add vanilla and citrus zests.
Fold mixture into the flour.
Once a firm dough is formed, add peeled whole almonds, leaving enough for topping.
Roll the dough into cylindrical logs, and lay them on a baking pan lined with parchment paper.
Add the remaining almonds on top of the dough, pressing them in gently.
Bake at 300 F (150 C) until firm, but not too hard (About 12 mins.)
Remove the half-baked logs from oven and cut into even slices (about ¾ inch, or 2 cm thick each).
Lay the slices on baking pan, and finish baking for about 5-7 more minutes, or until golden.
Remove and allow to cool.
Serve with Vinsanto (sweet wine) for dipping.