Toast the almonds. Beat the egg whites and sugar until stiff.
Add the lemon zest, eggs, and flour and gently fold into the egg whites. Shape dough into attened rolls on a cookie sheet covered with parchment paper. Bake in preheated oven at 180°C (350°F) for 10-15 minutes until just browned.
Remove from oven and immediately slice into the typical cantuccio shape. Return to oven for another 5-6 minutes.
Serve when cool.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.