Almond Biscotti

In a large bowl, mix together sugar (1 cup), butter (1/2 cup), brandy (3 tablespoons), almond extract (2 teaspoons), and vanilla extract (1 teaspoon). Mix in almonds (1 cup) and eggs (3) until combined. Mix in flour (2 3/4 cups), baking powder (1 1/2 teaspoons), and salt (1/4 teaspoon) until just combined, do not over mix.

Divide the dough in half and roll each piece into a 9-inch long log on a lightly floured surface and flatten slightly. Wrap in plastic wrap and refrigerate for 30 minutes.

Adjust oven rack to the middle position. Preheat oven to 350ºF (177ºC).

Remove dough from the refrigerator and remove plastic wrap. Place loaves on an ungreased baking sheet 4 inches apart and bake in the preheated oven until lightly golden, about 30 minutes. Let cool for 5 minutes on baking sheets then transfer loaves to a wire rack and cool 15 minutes.

Slice each log into 1/2 inch wide diagonal slices. Place on ungreased baking sheets and bake a second time, at 325ºF (163ºC) for 12 minutes. Flip the cookies over and bake for another 10 minutes until the cookie edges are golden. Remove cookies to a wire rack and cool completely.