1. Add the flour, brown sugar, baking powder, and salt to a large bowl and mix to combine. Add the eggs, butter, Amaretto, vanilla extract, and almond extract (optional) and knead until you get a smooth dough. Next, add the almonds and fold them in gently. Wrap the dough in plastic wrap and place in the fridge for about 30 minutes.

2. Remove the dough from the fridge, divide it into three portions and roll each into a log with a diameter of about 4cm. Place on a baking sheet lined with baking parchment, cover, and place in the fridge again for about 15 minutes.

3. Preheat the oven to 200°C (390°F). Take the logs out of the fridge and bake them for about 13-15 minutes. Remove from the oven and let cool on the baking sheet for about 12-15 minutes. In the meantime, lower the oven temperature of the oven to 160°C (320°F). Cut the pre-baked dough rolls with a sharp knife, each slightly beveled, into slices that are about 2cm thick. Place the slices on the baking sheet and bake for another 12-15 minutes. Remove the Cantuccini from the oven and let them cool completely on a wire rack. Store in a tightly closing tin.