Chef Filoni recommends adding a lot of black pepper to the béarnaise reduction for a nice spicy flavor.

Chef Filoni recommends that the Plugrá European Style Butter be chopped into small pieces and reach room temperature to start.

Once the compound butter is made into a log, he advises dipping a knife into warm water for a few minutes. The warm knife blade will slice through the compound butter log making for a nice presentation.

This recipe calls for almond flour. If you can't find it in the store, make your own by grinding slivered or whole blanched almonds in a coffee grinder.

The biscotti logs are done baking when they are golden brown and have cracks across the top.