Ingredients
3 [C] flour
1 [tsp] baking soda
1/2 [tsp] salt
1/4 [C] (4 tbs) butter or margarine, softened
3/4 [C] sugar (use 1-1 1/4 [C], if white chocolate is not used)
4 large eggs
1 [tsp] vanilla
2 [tsp] almond extract
1/4 [C] (4 tbs) brandy
1 1/2 [C] almonds, sliced or slivered, toasted**
3 1/2 oz white chocolate, grated (optional)

• Mix flour, baking soda, salt and set aside
• Cream butter and sugar. Add eggs, one at a time, and beat well
• Add vanilla, almond extract and brandy and mix well
• Add flour mixture and stir until well mixed
• Add almonds and white chocolate. Stir to mix
• Preheat oven at 350 deg
• Line a large cookie sheet with parchment or foil.
• Shape the mixture into 4 logs with 2 spatulas on the parchment paper (it is too soft a batter to shape with your hands)
• Bake at 350 deg, 30 min
• Remove from oven and lower oven to 300 deg
• Remove logs onto cutting board and slice into 1/2 inch slices
• Place slices onto cookie sheet and bake at 300 deg, 12-15 min
• Turn slices over and bake another 12-15 min
• Cool completely and store in air-tight container

**To toast the sliced almonds:
300 deg, 5-7 min