Preheat oven to 350. Mix sugar with butter, brandy, vanilla, almond extract, nuts and eggs. Mix well. Stir in flour, baking powder and salt. Form into a long loaf, place on a cookie sheet and bake for 20-30 minutes or until firm and softly cakelike.
Remove from oven and let cool slightly. When cool enough to handle, slice into ½ inch diagonal slices and return to cookie sheet. Bake for 15 to 25 minutes, turning once until both sides are brown-flecked and toasted. Cool thoroughly and store in airtight jar.
Variation 1 (Mandelbrot): Increase sugar to 1 14 cups. Diced dried apricots may be added. Variation 2: for a classic anise-flavored biscotto, substitute Pernod, Ouzo or Anisette for the brandy and omit the almond extract. Several tablespoons of anise seeds may be added for additional oomph.
Variation 3 (Hazelnut biscotti): Use hazelnuts in place of almonds. A hazelnut liqueur may be used instead of brandy. Omit the almond extract. Variation 4 (Mediterranean biscotti): use rosewater instead of brandy. Substitute unsalted pistachio nuts for the almonds and add ¼ to ½ cup diced figs to the dough.
Variation 5 (Ginger flavored biscotti): to the basic dough, add 1 tablespoon powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 tablespoons of candied ginger and ¼ cup raisins, if desired. Omit the almond extract. Variation 6 (Paximatha): substitute ½ to ¾ cup toasted sesame seeds for the almonds. Omit the almond extract and flavor the dough with 1teaspoon cinnamon and ½ teaspoon cloves.
Variation 7 (Fekkas): a Moroccan twice-baked cookie, substitute orange flower water for the brandy. Variation 8: Pine nuts may be used instead of almonds, though the richness may be less desirable than the crunch of the toasted almonds. Candied fruits too may be added, ¼ to ½ cup assorted fruits blended into the dough before baking.
Variation 9 (Chocolate dipped): melt ½ pound semisweet chocolate in the top of a double boiler over just simmering water. If it seizes or tightens add 2 tablespoon sof unsalted butter and it should smooth out again. Dip only one side of each cookie (the chocolate wont seal in the moisture that way).
