Vanilla Almond Biscotti

Biscotti are one of my favorite things to make. I love to dip them in morning coffee or afternoon tea. Sit down on a chilly afternoon with some tea and biscotti, and you will feel instantly pampered and calmed.  Since the days are getting a bit colder, I'm beginning to crave this biscotti again. Use a long serrated knife like the one in this post to cut the baked biscotti logs into slices before they go back into the oven for a second baking.

For my gingerbread biscotti recipe, click here.

Vanilla Almond Biscotti
adapted from Gourmet, January 2009
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
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

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.
Chill dough, covered, 30 minutes.
Preheat oven to 350°F with rack in middle.
Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
Cut loaves into 3/4-inch slices with a serrated knife.
Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 25 to 30 minutes, turning the biscotti over about halfway through baking time. Transfer to rack to cool completely. Store in an airtight container up to one week.