Ingredients

• 1 cup sugar
• 1 stick unsalted butter, melted
• 3 tablespoons brandy
• 2 teaspoons pure almond extract
• 1 teaspoon pure vanilla extract
• 1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped
• 3 large eggs
• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

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Instructions

1. Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
2. Chill dough, covered, 30 minutes.
3. Preheat oven to 350°F with rack in middle.
4. Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
5. Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
6. Cut loaves into 3/4-inch slices with a serrated knife.
7. Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.