In a large bowl, whisk energetically the 4 eggs with the sugar until they become light and foamy.
Add the almonds, the honey, the baking powder and the flour. Mix well with a spoon until you get a sticky dough.
Wet your hands with water and knead the dough to make 2 or 3 loaves large about 2-3 inches (6-8 cm) and about 1 inch (3 cm) thick for the whole length of your baking sheet.
Brush the top of the loaves with water to make them smooth and shiny, then sprinkle some sugar on top.
Bake in pre-heated oven for about 20 minutes or until golden on top.
Let them cool for a few minutes then cut off slices about ¾ inch (2 cm) thick. Now place the Cantucci again on the baking tray with the cut side facing up and bake again for a few more minutes to make them crunchy.
If you want your Cantucci to be a little bit softer, you can skip the second bake.
Let them cool completely before serving!
Notes
You can store the cooled Cantucci in a cookie tin or a glass jar for up to a month.