Biscotti from Episode 55

1 or 2 vanilla beans, split in half lengthwise, scrape out the seeds (optional)

1 and 1/2 cups sugar

1 cup butter (2 sticks)

4 eggs

1 Tablespoon vanilla extract

1 Tablespoon almond extract

4 cups flour

1 Tablespoon baking powder

1 teaspoon salt

2 and 1/2 cups blanched slivered almonds, lightly toasted

Preheat the oven to 350 degrees. Mix dry ingredients (flour, baking powder and salt) together and set aside. Cream the butter and sugar together and then add eggs one at a time, mixing well after each one, then add extracts and vanilla seeds if using. Add dry ingredients, slowly and mix well. Stir in almonds by hand. Shape into 3 logs (see picture) and put on parchment lined baking sheet and bake for 30 minutes. Allow to cool for 20 minutes, then use a bread knife to slice logs (see picture), about 1/2 inch to 3/4 inch pieces. Toast each slice on its side for 5 minutes, then flip and toast the other side.

Makes 48 cookies, depending on how thin you slice the logs.

You can use the biscotti butts and extra pieces in the recipe for English trifle from the Silver Palate.