Preheat the oven to 350 F. Line a 9X13 baking pan with parchment paper overhanding at least 2 opposite sides--if it does not cover the pan completely on the ends, lightly grease those spots.

Using the whip attachment, beat your eggs on medium high speed until foamy. Add the sugar gradually on medium low speed, then scrape the sides and add the salt, baking powder, ground vanilla beans and vanilla extract.

Return the speed to medium high. While it is beating, add the butter to a small saucepan on the lowest heat to melt.

Let the eggs beat until lightened and quite thick and shiny. Turn off the mixer and remove the attachment.

Return to the butter. When it is starting to brown, add half of the chopped white chocolate. Stir for about 20 seconds and then turn off the heat. Continue stirring. If the chocolate does not melt, turn the heat back on for a moment of 2 on low--be careful as white chocolate scorches easily. Stir until the chocolate is melted and then remove completely from the heat.

I did the rest by hand but you could also switch to a paddle attachment. Stir the flour into the egg mixture in 2 additions. Stir until it is completely incorporated but do not overbeat.

Beat in the melted white chocolate and butter. Do not overbeat, but do beat enough to completely incorporate the chocolate and butter--the butter especially will want to separate at first.

When it is all incorporated, scrape into the prepared pan and use a spatula to spread it out evenly.

Sprinkle the cashews over the batter evenly. Then sprinkle the remaining white chocolate chunks evenly around the cashews.

Bake for 25-30 minutes, or until the bars are puffed, shiny and golden brown.

Cool completely before removing by the parchment overhang and then slicing into bars.