Pour the almonds and salted pistachio nuts in a non-stick pan. Place the pan over medium heat and dry roast the nuts gently. Give the pan a good shake every 15 seconds. Do this for 3 to 4 minutes. The nuts should be lightly golden, not blackened or burnt.

Then remove the roasted nuts from the pan and let them cool down on a cold plate. Add the eggs, the caster sugar, the olive oil, the vanilla extract and the fennel seeds to a large mixing bowl.

Whisk all the ingredients until foamy and airy. Season the batter with a little pinch of salt. Add the all-purpose flour and the baking powder.

Stir the batter well into a rather dry dough. Then add the roasted cooled nuts and stir the dough well again.

Place the dough on a clean surface and start kneading it for a minute. Add extra flour if it still is too sticky. Divide the dough into 2 pieces.

Roll them into sausage shapes and flatten the top a bit. Put these logs on a baking paper lined baking tray.

Then bake the biscuit dough in a preheated oven at 356°F (180°C) for 25 minutes. Remove them and let the biscuit logs cool for 5 minutes. Cut them into slices using a very sharp knife, they are surprisingly soft on the inside.

Carefully place the slices on an oven wire rack. Watch out, they can still break. Bake the biscuits for another 20 minutes in the hot oven at 356°F (180°C). Remove the cantucci biscuits and let them fully cool down. Store them in an airtight jar.