Biscotti Take Two

Once again, this is very late. For Christmas I made a big batch of biscotti for my family gifts. I didn't have the recipe I'd used previously handy, so I tried a new one! Although I prefer my first attempt, these biscotti also turned out delicious.

'Nonna's' Biscotti
Adapted from Epicurious.com

Ingredients:

1 cup sugar
1 stick unsalted butter, melted
3 tablespoons brandy (I used Grand Marnier)
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

Method:

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, 20 to 25 minutes. Transfer to rack to cool completely.