Homemade||Biscotti recipe

INGREDIENTS

• 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, 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

 PROCEDURES
 MAKE LOG-SHAPED BISCOTTI DOUGH (15 mins) 

• ­set rack in center of oven and preheat to 350°F. Lay parchment paper on baking sheet. 
• While oven is readying In medium bowl, sift flour, baking powder and salt.
•  In larger bowl, mix sugar, melted butter (or Olive oil), 3 eggs, vanilla extract and ground anise seed in large bowl. 
• Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds. 
• Cut dough in half. Flour your hands to prevent dough sticking and shape each dough half into a 12-inch-long, 2 inch-wide shape log. 
• Place both logs onto baking sheet lined with parchment paper, spacing apart as much as possible but leave room on all sides. 
• Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.

 BAKE THE BISCOTTI LOGS (bake & cooling time - 45 mins)

•  Bake logs until golden brown (logs will expand), about 30 minutes and remove from oven. Cool logs completely on sheet on rack for about 15 minutes.
•  Keep oven temperature on for re-baking sliced biscotti pieces.

 CUT BISCOTTI BISCUIT SHAPES & RE-BAKE (cut, bake & cool time - 30 mins) 

• Toss away the parchment paper and using a serrated knife, cut logs diagonally into ½ to ¾ ­inch­wide slices (depending on preference). 
• Arrange cut slices on baking sheet with the cut side down. Bake 12 minutes. 
• Then turn biscotti over; bake on this side for about 8 minutes. 
• Remove from oven and cool (5 minutes). 
• Thus¤ can be prepared 1 - 2 weeks in advance and stay fresh for another week if stored properly.
•  Store in airtight tin container (or plastic zip bags) at room temperature.)