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 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
3-1/2 ounces white chocolate, cut into pieces
1-2/3 cups whole almonds, toasted
2 large eggs
1/4 cup + 1 tablespoon apricot brandy
2 teaspoons almond extract
1 6 ounce package dried apricots, diced
Line 2 large cookie sheets with foil. Butter and flour or spray with cooking spray. Preheat oven to 350 degrees.
Combine first 6 ingredients in food 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 in a large bowl. Add flour mixture and apricots and stir until moist dough forms. (use your hands) Drop dough by spoonfuls in three 12-inch long strips on prepared sheet, spacing evenly. Moisten fingers and shape each dough strip into a 2-inch-wide log. Refrigerate until dough is firm, about 30 minutes.
Bake in center of oven at 350 degrees, until logs are golden, about 30 minutes. Transfer sheet to rack and cool completely.
Reduce oven heat to 300 degrees. Cut logs from side of pan, if necessary, and transfer to a work surface or cutting board. Using a heavy, sharp knife, cut each log crosswise into 3/4-inch slices. Arrange cookies cut side down on a cookie sheet.
Bake 10 minutes. Gently turn cookies over and bake for 10 minutes longer. Remove to a rack to cool. Cool biscotti completely and store at room temperature in an air-tight container.
NOTE:
These cookies are terrific because they have layers of flavor. What you get when you first bite into them is nice; then apricot, almond, ginger, etc. kick in. OF course, they are wonderful with coffee, but try them also with a good red wine.