Best if made a couple of days ahead of time and stored in an airtight container at room temperature.
Ingredients
- 1 cup sugar
- 1/2 cup unsalted butter melted
- 3 tablespoons brandy
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 cup almonds toasted and chopped
- 3 large eggs
- 2 3/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Method
- Preheat oven to 350°F.
- Cream butter, sugar, brandy, and extracts.
- Mix in almonds and eggs.
- In separate bowl, mix together dry ingredients.
- Add dry ingredients to butter mixture and mix until just combined.
- Line baking sheets with parchment paper.
- Halve the dough.
- Form 2 16 by 2 inch loaves on baking sheets.
- Bake until golden, about 30 minutes.
- Remove from oven and cool on wire rack for 15 minutes.
- Cut loaves into 3/4 inch slices.
- Put slices back on baking sheet with a cut side down.
- Return slices to oven and bake 20 to 25 minutes longer.
- Remove from oven and cool on wire rack.
Source
