2 3/4 cups sifted flour
1 1/2 cups sugar
1/2 cup chilled unsalted butter, cut into pieces
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground ginger
3 1/2 oz. imported white chocolate
1 2/3 cups whole almonds, toasted
2 large eggs
1/4 cup plus 1 Tbsp. apricot brandy
2 tsp. almond extract
6 oz. dried apricots, diced

Line cookie sheets with foil and butter and flour it. Combine first 6 ingredients in food processor until a 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 into 3 12" long strips in prepared pans, spacing evenly. Moisten fingertips and shape each dough strip into 2" wide logs. Refrigerate until dough is firm (about 30 mins.)

Position rack in the center of oven and bake at 350°F for 30 mins. or until golden brown. Transfer from sheet to rack and cool completely. Transfer to work surface and use a sharp knife to cut each log crosswise into ¾" slices. Arrange half of biscotti cut-side down on cookie sheet and bake at 300°F for 20 mins. Gently turn over and bake 10 more mins. Repeat for other side.

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