Ingredients

• 1vanilla bean, split in half lengthwise*

• ¾cup granulated sugar *

• ½cup unsalted butter, at room temperature

• 2eggs

• 2teaspoons vanilla extract or almond extract or for authentic Italian biscotti use 3teaspoons anise extract

• 2cups all-purpose flour

• 1½teaspoons baking powder

• ½teaspoon fine sea salt

• 1¼cups slivered almonds, coarsely chopped (optional)

  Directions

  1. Step 1

  Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. *(Italian vanilla sugar, found online, can be used instead of making your own) With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.

  2. Step 2

  Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1¼ inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.

  3. Step 3

  Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into ½-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.

  Variances: Instead of almonds, use pistachios or hazelnuts. No matter which flavor you make, after the second bake, consider dipping the ends or one side of the cooled slices in semi-sweet chocolate and place them back on the cooling rack until the chocolate firms up.