cream butter and sugar together. Separate yolks from 2 eggs. Discard egg whites.
add flour, egg, egg yolks and wine and mix together making sure to not over-mix. Add almonds and hand mix with a wooden spoon.
place dough in a large zip lock bag. Cut tip of bag 1-1/2-inch wide. squeeze dough onto a parchment paper lined baking sheet, making a rope, about 1 ½-inches wide. Makes about 8 ropes.
bake for 25 minutes. Remove from oven but leave the oven on.
cool cantucci on parchment paper lined baking sheet for about 10 minutes. When cool enough to handle, approximately 10 minutes, cut into 3/8-inch diagonal slices on cutting board. Do not allow cantucci to cool completely before you cut or else they will crumble.
place cantucci slices on their side onto the baking sheet. Return to oven and bake another 15 minutes, or until crisp and golden in color.
allow to cool and become crisp before serving.
dip cantucci in additional chilled vin santo wine as the perfect ending to a fine meal.