Ingredients
2 3/4 C sifted all purpose flour
1 1/2 C sugar
1/2 C (1 stick) chilled unsalted butter, cut into pieces
2 1/2 tsp baking powder
1 tsp salt
1 tsp ground ginger
3 1/2 oz. imported white chocolate (Lindt)
1 2/3 C whole almonds, toasted
2 large eggs
1/4 C plus 1 T apricot brandy
2 tsp almond extract
1 6 oz package dried apricots, diced
Preparation
Line 18 x 12 x 1 inch cookie sheet with foil. Butter & flour foil. Combine first 6 ingreds in processor. Process til fine meal forms. Add white chocolate & process til finely chopped. Add toasted almonds & chop coarsely, using 6 to 8 on/off turns. Beat eggs, brandy & almond extract to blend in large bowl. Add flour mixture & apricots & stir til moist dough forms. Drop dough by spoonfuls in 3 12 inch strips on prepared sheet, spacing evenly. Moisten fingertips & shape each dough strip into 2 inch wide log. Refrigerate til dough is firm, about 30 mins. Position rack in center of oven & preheat to 350F. Bake til logs are golden, about 30 minutes. Transfer sheet to rack & cool completely. Reduce heat to 300F Cut logs from sides of pan if necessary. Transfer to work surface. Using heavy sharp knife, cut each log crosswise into 3/4 inch wide slices. Arrange half of cookies cut side down on cookie sheet. Bake 10 mins. Gently turn cookies over & bake 10 minutes longer. Transfer cookies to racks. Repeat baking with remaining cookies. Cool cookies completely. (Can be prepared 2 weeks ahead; store in airtight container at room temp.)
