Put the baking powder, sugar, flour, vanilla sugar, bitter almond flavoring and salt in a large enough bowl, form a hollow in the center and add the eggs. Mix all ingredients with the dough hooks of the mixer until a dough is formed. Add the almond kernels and knead well. Form the dough into a ball, wrap in plastic wrap and refrigerate for at least half an hour.
Preheat oven to 200 °C (180 °C convection oven). Cut dough into six pieces and form each piece into a roll about 25 cm long.
Place on a baking sheet lined with parchment paper, 8 cm apart.
Pre-bake in the oven for 10 min, cool and then cut diagonally into slices about 1 cm thick. Place the cookies with the cut surface on the tray and toast again. The cantuccini must be golden brown at the end. Let them cool completely and then put them in a closed tin (they will keep for several weeks).