Preheat the oven to 170°C (340°F) and line 1 baking sheet with parchment paper.

Melt the 120 g unsalted butter, then let it cool until just warm.

Combine 600 g type 00 flour, 400 g granulated sugar, 14 g baking powder, and the pinch of salt in a large mixing bowl.

Add 4 eggs and the cooled melted unsalted butter to the dry ingredients.

Mix the ingredients with a wooden spoon until a rough dough forms.

Knead the dough by hand on a clean work surface until smooth and homogeneous.

Knead 220 g whole almonds into the dough until they are evenly distributed.

Divide the dough into 2 long logs and place them apart on the lined baking sheet.

Brush the surface of both dough logs with the egg wash.

Bake the logs at 170°C (340°F) for 25 min until lightly golden and firm.

Transfer the baked logs to a cutting board and cool them for 10 min until safe to handle.

Slice the logs diagonally into 1.5 cm (0.6 in) thick cantucci using a serrated knife.

Arrange the sliced cantucci cut-side up on the baking sheet and bake for 5 min to dry and crisp them.

Finely chop 200 g dark chocolate and place it in a heatproof bowl.

Heat 200 ml heavy cream in a saucepan until it reaches a gentle boil.

Pour the hot heavy cream over the dark chocolate and stir until a smooth glaze forms.

Cool the cantucci on a wire rack and serve them dipped in the dark chocolate glaze.