Almond-Apricot Biscotti - cooking recipe

Ingredients

2 3/4 cups sifted all-purpose flour
1 1/2 cups sugar
1/2 cup chilled unsalted butter, cut into pieces
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
3 1/2 ounces white chocolate, cut into pieces
1 2/3 cups whole almonds, toasted
2 large eggs
5 tablespoons apricot brandy
2 teaspoons almond extract
1 (6 ounce) package dried apricots, diced

Preparation

Line 18x12x1-inch cookie sheet (or jellyroll pan) with foil (or parchment paper).
Butter and flour foil (not the parchment).
Combine flour, sugar, butter, baking powder, salt, and ground ginger in food processor.
Process until fine meal forms.
Add white chocolate and process until finely chopped.
Add toasted almonds and chop coarsely, using 5 to 7 on/off pulses.
Beat eggs, brandy and extract in large bowl (You might want to use a counter top mixer).
Add flour mixture and apricots to liquid mixture.
Stir until moist dough forms.
Drop dough by spoonfuls in three evenly spaced 12-inch-long strips on prepared sheet.
Moisten fingertips and shape each dough strip into 2-inch-wide log.
Refrigerate until dough is firm, about 30 minutes.
Position rack in center of oven and preheat to 350 degrees (F).
Bake until logs are light brown, about 30 minutes.
Transfer sheet to rack and cool completely.
Reduce oven heat to 300 degrees (F).
Transfer biscotti to work surface.
Cut logs from sides of pan if necessary.
Using very sharp knife, cut each log crosswise into 3/4-inch-wide slices.
Arrange half of cookies cut side down on cookie sheet.
Bake 10 minutes.
Gently turn cookies over and bake 10 more minutes.
Transfer cookies to cooling rack.
Repeat baking with remaining cookies.
Cool cookies completely before serving or storing.