First of all turn on the oven to 190 ° and when the temperature reaches toast the almonds well arranged on a plate for 3-4 minutes; then remove them from the oven and let them cool.  Afterwards proceed to form the dough. Place the 4 whole eggs and egg yolk in the planetary (or in a large bowl) and add the salt and sugar, at this point whip very well until mixture is puffy and fluffy. Add the melted butter and stir then add the sifted flour with baking powder and mix. Once the mixture is crumby and soft, add the almonds (cooled down), mix and put the mixture on a floured surface and make a uniform ball. Divide this mixture into two or three balls of the same size (depending on how big you want your Cantuccini, for example with two loaves the biscuits will be bigger, instead with three loaves they will will be smaller) from the balls make the loaves and transfer them on a baking sheet covered with baking paper, brush them with the egg slightly beaten and cook for 20 minutes in a hot oven at 190 degrees. Remove the loaves let them cool a few minutes and cut them diagonally to obtain “Cantucci” of about 1-1.5 cm. Arrange the biscuits obtained again on the plate and put them again in the oven at 170 degrees for about 10-15 minutes. Extract the “Cantucci” obtained and wait until they are cold to serve.