Almond Apricot Biscotti Recipe

• 2 3/4 c. Sifted all purpose flour
• 1 1/2 c. Sugar
• 1 stk chilled unsalted butter, cut into pcs
• 2 1/2 tsp Baking pwdr
• 1 tsp Salt
• 1 tsp Grnd ginger
• 3 1/2 ounce White chocolate, cut into pcs
• 1 2/3 c. Whole almonds toasted
• 2 lrg Large eggs
• 1/4 c. Plus
• 1 Tbsp. Apricot flavored brandy
• 2 tsp Almond extract
• 1 pkt (6-ounce) dry apricots, diced

1. Makes about 40.
2. Line large cookie sheet with foil.
3. Butter and flour foil.
4. Combine first 6 ingredients in processor.
5. Process till fine meal forms.
6. Add in white chocolate and process till finely minced.
7. Add in toasted almonds and chop coarsely, using 6-8 on/off turns.
8. Beat Large eggs, brandy and extract to blend in large bowl.
9. Add in flour mix and apricots and stir till moist dough forms.
10. Drop dough by spoonfuls in three 12-inch long strips on prepared sheet.
11. Moisten fingertips and shape each dough strip into 2-inch wide log.
12. Chill till dough is hard, about 30 min.
13. Position rack in center of oven and preheat to 350F.
14. Bake till logs are golden brown, about 30 min.
15. Transfer sheet to rack and cold completely.
16. Reduce heat to 300F.
17. Cut logs from sides of pan if necessary.
18. Transfer to work surface.
19. Using heavy sharp knife, cut each log crosswise into 3/4-inch wide slices.
20. Arrange half of cookies cut side down on cookie sheet.
21. Bake 10 min.
22. Gently turn cookies over and bake 10 min longer.
23. Transfer cookies to racks.
24. Repeat baking with remaining cookies.
25. Cold cookies completely.
26. (Can be prepared 2 weeks ahead; store in airtight container at room temperature.)
27. /COOKIES

flour, sugar, butter, baking pwdr, salt, ginger, white chocolate, almonds, eggs, apricot flavored brandy

Taken from cookeatshare.com/recipes/almond-apricot-biscotti-63543 (may not work)