ALMOND-APRICOT BISCOTTI

Keith LaFrance, Virginia Beach, VA; adapted from Bon Appetit magazine

Makes about 40

3 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 1/2 teaspoons ground ginger

3 1/2 ounces imported white chocolate (such as Lindt), cut into pieces

1 2/3 cups whole almonds, toasted (8 ounces)

2 large eggs

1/4 cup plus 1 tablespoon apricot-flavored brandy

2 teaspoons almond extract

9 ounce package dried apricots, diced

Line 18-by-12-by-1 inch cookie sheet with foil. Butter and flour foil.

Combine first six ingredients in a processor. Process until fine meal forms. Add white chocolate and process until finely chopped. Add toasted almonds and chop coarsely, using six to eight 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, spacing evenly. Moisten fingertips and shape each strip into 2-inch-wide log. Refrigerate until dough is firm, about 30 minutes.

Position rack in center of oven and preheat to 350° F. Bake until logs are golden, about 30 minutes. Transfer to rack and cool completely.

Reduce heat to 300° F. 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.)