Almond Biscotti

Stir 1 cup (200 g) sugar, ½ cup (1 stick) unsalted butter, melted, 3 Tbsp. brandy, 2 tsp. pure almond extract, and 1 tsp. pure vanilla extract with a wooden spoon in a large bowl to combine. Add 1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped, and 3 large eggs, lightly beaten, and stir vigorously to combine. Sift in 2¾ (344 g) cups all-purpose flour, 1½ tsp. baking powder, and ¼ tsp. kosher salt and stir until just combined and no floury streaks remain. Chill dough, covered, 30 minutes.

Place rack in center of oven; preheat oven to 350°F.

Using moistened hands, divide chilled dough in half and form 2 (16x2") loaves on an ungreased large baking sheet. Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.