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1
Preheat the oven to 325 degrees.
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2
Position rack in center of oven.
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3
With a small knife, scrape the seeds from the vanilla bean and place in a small bowl.
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4
Add the sugar and use your fingers to mix the vanilla evenly into the sugar.
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5
Set aside.
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6
With an electric mixer, cream the butter until light.
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7
Add the vanilla sugar and mix until fluffy.
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8
Add the eggs and the vanilla extract and mix until smooth.
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9
Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
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10
Line a baking sheet with parchment paper.
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11
Divide the dough into 3 pieces.
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12
On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter.
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13
Place the logs on the baking sheet, spacing them as far apart as possible.
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14
Bake in the center of the oven until lightly browned, about 30 minutes.
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15
Place the logs on a cutting board and let them cool slightly.
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16
With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces.
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17
Place on the baking sheet, cut side down.
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18
Bake until lightly browned, about 15 minutes, turning them once.
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19
Transfer the cookies to a rack to cool.
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20
Store in an airtight container.
