Almond Biscotti

Combine sugar, butter, brandy, and extracts in a large bowl, stirring until smooth. Stir in almonds and eggs. Stir in flour, baking powder and salt until just combined. Cover dough and put it into the refrigerator to chill for 30 minutes.

Preheat oven to 350°F and line a large baking sheet with parchment paper. Using moistened hands, shape dough into two 10-by-4-inch loaves and place them on the prepared baking sheet. Bake for 25 minutes or until pale golden. Transfer loaves to a wire rack and cool for 15 minutes.

Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheet; bake 9 minutes. Turn slices over and bake for 9 minutes more or until golden. Cool completely on wire racks. Store at room temperature in an airtight container up to a week.