A sugar-cookie base and toasted almonds make this recipe simple and sweet.
For easier slicing, cut rectangles with a straight up and down motion rather than with a sawing motion.
If you prefer, you can toast almonds in the oven. Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
Baked cantuccini can also be frozen. Wrap 5 or 6 together tightly in plastic wrap, then place in large resealable freezer plastic bags and freeze for up to 2 months.