Preheat the electric oven (175 degrees), butter a baking tray.
Briefly toast the almond slivers in a frying pan.
In a wide baking bowl, mix the 3 egg yolks with the sugar and vanilla sugar.
Beat the 3 egg whites with a pinch of salt until stiff and fold into the egg yolks in batches.
Stir in grated lemon zest and toasted almond kernels.
Mix flour with baking powder and sift through.
Knead everything thoroughly into a smooth dough, adding a little more flour if needed.
Form dough rolls about 2cm wide and place them on the greased baking tray.
Bake in the oven (gas: level 2) for about 35 minutes until the surface is lightly browned.
Remove from baking tray and immediately cut the rolls into pieces about 1cm wide.
Cool and serve the relatively hard cookies with Vin Santo (dip!) or possibly with espresso.
Store in an airtight container if possible.
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