1 1/4 cup sugar
1 stick unsalted butter, melted
2 tablespoons brandy or 1 tsp anice extract
1/2 teaspoon pure almond extract
1 1/2 teaspoons pure vanilla extract
1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped
4 large eggs, separated
3 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 egg yolks. In a medium bowl, whisk flour, baking powder, and salt; stir into wet ingredients just until combined. Fold in almonds. In a large bowl, whip egg whites until stiff peaks form; fold into cookie mixture.
Chill dough, covered for 30 minutes.
Preheat oven to 350.
With hands dipped in flour, quarter dough to form 4 loaves on 2 large baking sheets covered with parchment paper.
Bake until pale golden, about 22 – 26 minutes, or until firm to the touch. Carefully transfer loaves to a rack, cover with clean tea towel and cool 5 to 10 minutes.
Cut loaves into 1/8 to 1/4-inch slices with a serrated knife.
Arrange biscotti, with a cut side down, on baking sheets and bake until golden, 10 to 15 minutes. (They will get crispier the longer they are left in. Just watch that they aren’t browning too much).
Transfer to rack to cool completely.
Note: can also add dried cranberries, or dip in chocolate. These are wonderful made with pistacchio, too!
Serve with espresso, coffee or vin Santo. Enjoy – love and good food, v