Almond Apricot Biscotti

==Description==
Purchased from the Davis Estate in Anna, Texas in 1994. Dated 1944.
==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 cup whole almonds, toasted
* 2 large eggs
* 1/4-cup apricot-flavored brandy plus 1 tablespoon
* 2 teaspoons almond extract
* 6 ounce dried apricots, diced
==Directions==
# Line cookie sheet with foil. 
# butter and flour foil. 
# Combine first 6 ingredients in processor. 
# Process until fine meal forms. 
# Add white chocolate and process until finely chopped. 
# Add toasted almonds and chop coarsely. 
# Beat eggs, brandy and extract to blend in large bowl. 
# Add flour mixture and apricots and stir until moist dough forms. 
# Drop dough by spoonfuls in three 12 inch-long strips on prepared sheet, spacing evenly. 
# 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. 
# Bake until logs are golden, about 30 minutes. 
# Transfer sheet to rack and cool completely. 
# Reduce heat to 300. 
# 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 minutes. 
# Gently turn cookies over and 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 temperature.
== Contributed by ==
Cat's Recipes Y-Group
Category:Cathy's Recipes
Category:Almond Recipes
Category:White chocolate Recipes
Category:Dried apricot Recipes
Category:Apricot Recipes
Category:Brandy Recipes
Category:Apricot Desserts