1 cup sugar
1 stick unsalted butter, melted
*3 Tbsp. brandy
2 tsp. pure almond extract
1 tsp. vanilla extract
1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped
3 large eggs
1 ½ tsps. baking powder
¼ tsp. salt
NOTE: To roast the almonds, spread almonds in a single layer on a baking sheet lined with aluminum foil and bake at 350 degrees for approximately 10-15 minutes; until they begin to turn golden. (I did not chop them per the directions, basically because I forgot.....but, I liked the larger pieces in the finished product)
Stir together sugar, butter, *brandy, and extracts in a large bowl, then stir in almonds and eggs. Add flour, baking powder, and salt until combined.
Cover dough and chill for 30 minutes.
Pre-heat oven to 350 degrees with the rack positioned in the middle.
Using moistened hands, halve dough and form 2 (14x3 inch) loaves. Place on a cookie sheet lined with parchment paper.
Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes. Using a serrated knife, slice into 3/4 inches slices, on the diagonal.
Arrange biscotti with one cut side down, on a clean baking sheet (again, I lined mine with parchment) and bake until golden, 20-25 minutes. Transfer to rack to cool completely.
*since I didn't have any brandy in the house, I substituted creme de' almond liquer that I had. It gave the biscotti an even bolder almond flavor and slight pink color!