Preheat the oven to 180°C. Spread the 100 g whole almonds in a single layer on a non-stick or lined baking tray and roast for 10 minutes. Remove the tray and set the almonds aside to cool.

Separate the eggs: set aside 1 egg for glazing and use the other 3 eggs for the dough.

In a large bowl, beat the 3 eggs with the 150 g sugar until the mixture is pale and slightly thickened.

Stir in 1 tsp vanilla essence and 1 tsp amaretto into the egg-and-sugar mixture.

In a separate bowl, combine 300 g flour, 1/2 sachet baking powder, 1 tsp orange powder, and 1/2 tsp salt.

Add the dry ingredients to the egg mixture and mix (by spoon or by hand) until a soft dough forms.

Turn the dough onto a well-floured work surface (use the extra flour as needed) and knead briefly until the dough is smooth and not sticky, adding small amounts of the extra flour only if necessary.

Fold the cooled whole almonds into the dough, distributing them evenly.

Divide the dough into 4 equal pieces. Shape each piece into a log about 10–15 cm long.

Place the 4 logs on a baking tray lined with baking paper, leaving space between them.

Beat the reserved egg and brush it over the top of each log.

Increase the oven temperature to 200°C and bake the logs for 15 minutes, until lightly golden and set.

Remove the tray from the oven, turn the oven off, and close the oven door to allow the logs to firm slightly as the oven cools.

When the logs are cool enough to handle, transfer them to a cutting board and slice each log diagonally into slices about 2 cm thick (a serrated knife works well).

Arrange the slices cut-side down on the same baking tray (or a clean lined tray), return the tray to the closed, still-warm oven without turning the oven on, and leave for 10 minutes to dry the cookies.

Remove the cookies from the tray and let them cool completely before serving or storing.