Preheat your oven to bake at 325 degrees Fahrenheit on convection bake.

Use an electric mixer. Add the eggs to the mixing bowl and begin to mix using the whisk attachment. Slowly add the sugar, pure vanilla extract, and brandy to the eggs. The mixer should be on low speed (#2 on a KitchenAid mixer). Then, add the oil, orange juice, and orange zest.

In a separate bowl, sift five and a quarter cups of flour into a separate large bowl. Add in the cinnamon, ground clove powder, baking powder and a pinch of salt. Whisk together.

With the mixer on low, slowly add the dry ingredients to the wet ingredients in the mixing bowl. Once all of the flour is absorbed, turn off the mixer. The dough will be sticky, but it should be pliable.

Lightly grease a large bowl with oil. Transfer the biscotti dough from the mixing bowl to the new greased bowl. Allow the dough to rest at room temperature and uncovered for 10-15 minutes. The dough should be sticky, but if it's too sticky to shape into loaves after allowing the dough to rest, then this is where you can add a little more flour as you shape the biscotti.

Clean a large surface like your kitchen counter or kitchen table. When you're ready to roll out the dough, lightly oil your hands with a bit of oil. Gather the dough from the bowl and roll the dough into a log. Cut the dough into four equal pieces.

Roll each piece into a ball and then use your hands to shape the dough into a flat narrow log about 3 inches wide and an inch in height. The length can be up to you! But try to make the logs similar in size so that they bake evenly in the oven. Place the loaves on a cookie sheet.

Use a butter knife to score the loaves diagonally into pieces about 1/2" - 3/4" wide. But make sure that the knife doesn't go all the way through to the bottom of the cookie sheet. It's just to mark the dough so that you know where to cut the baked biscotti.

Allow the loaves to bake in the oven for 25 minutes at 325 degrees F on convection bake.

Remove the cookie sheet from the oven and let the loaves cool for a few minutes. Then transfer the loaves to a wire rack to cool for 15-20 minutes. This step will help prevent the biscotti from crumbling. Use a sharp serrated knife and cut along the score lines all the way to the bottom.

Place the cut biscotti back in the oven for 20-25 minutes at 250 degrees F. If you like them soft, then you can take the biscotti out earlier. The longer they bake, the crispier they will be.

Remove the biscotti from the oven and place them on a cookie sheet to cool. Enjoy!