Biscottini di vaniglia

• 120 g (4½ oz) butter, softened
• 150 g (5½

Whip the butter in a bowl with the sugar and vanilla until it is light and fluffy. Add the eggs and beat in well. Work in the sifted flour and a pinch of salt, using a wooden spoon to make a soft, sticky dough.

Wrap it up in plastic wrap, pressing it down to form a disc, and refrigerate for at least an hour before rolling out and cutting the dough.