Almond-apricot biscotti

Makes three 12-inch by 2-inch logs.

2 ¾ cups all purpose flour, sifted
1 ½ cups sugar
½ cup unsalted butter, chilled and cut into pieces
2 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
3 ½ oz Lindt white chocolate, cut into pieces
1 ⅔ cups whole almonds, toasted (½ - ⅔ pounds)
3 large eggs
¼ cup + 1 tablespoon apricot-flavored brandy
2 teaspoons almond extract
6 ounces dried apricots, diced

30 minutes

@ 350°F

10 minutes per side @ 350°F

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