Soften butter at room temperature for at least 45 minutes. Beat butter and granulated sugar in a bowl until creamy. Add eggs and keep beating.
Mix flour with baking powder. Stir in nutmeg and vanilla sugar.
Add almonds and mix until smooth.
Fill a pastry bag with the mixture and make lines of dough (like little baguettes) on a baking sheet lined with parchment paper. Place baking sheet in an oven preheated to 400°F for 15 - 20 minutes. Remove from the oven and allow to cool slightly. Then with a smooth-edged knife, cut diagonally into 1/2-inch slices. Return to the oven for a few minutes until crunchy on both sides.
To be eaten year-round anytime, the perfect accompaniment is a fortified wine that is pleasingly aromatic with intense hints of honey and dried fruit made with Trebbiano grapes. Vin Santo del Chianti D.O.C.
The step of cutting the ribbons of dough, once coked, must be done quickly or the dough tends to dry out and break apart when cut. It is good to place them in the oven again once cut, so that their centers are well-dried. Once cooked and cooled, the cantucci must be stored in a dry place. They remain good and fragrant for many days.