Mix together lightly with a fork the eggs, sugar, grated citrus peels, salt, and vanilla, then put it in the machine. Then add the flour and the baking ammonia.
Knead for a few minutes at low speed until you obtain a homogeneous dough. If it sticks to your fingers, sprinkle a little flour.
Knead well, and towards the end add the almonds with their skins, remove the dough from the machine, divide it in half, and with the help of a little flour, shape it into 2 logs about 3 cm wide.
To achieve the perfect shape for the cantucci, it is important not to flatten the log, but to place it on a baking sheet lined with parchment paper in a nice round shape.
Bake at 180°C in the middle of the oven for about 15-18 minutes until the logs puff up.
At this point, you can slice the logs with a blade, scraper, or knife into pieces about 1.5-2 cm thick.
Let them cool! Just out of the oven, they will seem hard, but after a few hours, you will see that they will be crunchy and soft when bitten!