Biscotti Recipe
"These classic Italian cookies get their signature crispness from being twice-baked: First, the dough is cooked in logs, cut into slices, then baked again Because they travel and keep well, a pile of them makes an excellent gift wrapped in a cellophane bag and tied with a ribbon Feel free to experiment with add-ins: Sub in hazelnuts or pistachios for the almonds..."
INGREDIENTS
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1 vanilla bean, split in half lengthwise
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3/4 cup granulated sugar
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1/2 cup unsalted butter, at room temperature
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2 eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon fine sea salt
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1 1/4 cups slivered almonds, coarsely chopped
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