1 c. butter
1 1/2 c. powdered sugar
2 egg yolks, well beaten
1/2 c. cold strong coffee
1/8 tsp. salt
1 tsp. vanilla
1/2 c. chopped, toasted almonds
18-20 ladyfingers, split
Whipped cream

Cream butter in mixing bowl. Add sugar gradually. Add egg yolks, beat until smooth and fluffy. Add coffee, small amount at a time, mixing well after each addition. Add salt, vanilla and almonds; mix well.

Line loaf pan with waxed paper. Cover bottom of pan with ladyfinger halves, flat side down. Spread 1/2 coffee mixture over ladyfingers; cover with layer of ladyfingers. Add remaining coffee mixture, then layer of ladyfingers. Chill for at least 4 hours. Turn out on small platter. Garnish with whipped cream.