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Almond-Apricot Biscotti
Makes about 40

2 3/4 cups sifted all purpose flour
1 1/2 cups sugar
1/2 cup (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. white chocolate, cut into pieces
1 2/3 cups whole almonds toasted
2 large eggs
1/4 cup plus 1 TBSP apricot flavored brandy
2 tsp almond extract
6-ounce package dried apricots, diced

Line large 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, using 6-8 on/off turns. 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. 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 350F. Bake until
logs are golden, about 30 minutes. Transfer sheet to rack and cool

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 minutes. Gently turn cookies
over and bake 10 minutes longer. Transfer cookies to racks. Repeat
baking with remaining cookies. Cool cookies completely.


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