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

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

Contributed by
Cat's Recipes Y-Group