2 3/4c. sifted flour
1 1/2c. sugar
1/2c. chilled unsalted butter, cut into pieces
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. ginger
3 1/2oz. white chocolate (Lindt) in pieces
1 2/3c. whole almonds, toasted
2 large eggs
1/4c. plus 1T. apricot brandy
2 tsp. almond extract
6oz. dried apricots, diced
Line 18"x12"x1" cookie sheet with foil. Butter and flour foil.
Combine flour, sugar, butter, baking powder, salt and ginger in food processor. Process until fine meal forms.
Add white chocolate and process until finely chopped. Add toasted almonds and chop coarsely, using 6 to 8 on/off turns.
In large bowl, beat eggs, brandy, and almond extract to blend. Add flour mixture and apricots and stir until moist dough forms. Drop by spoonfuls in three 12"-long strips on prepared cookie sheet, spacing evenly. Moisten fingertips and shape each dough strip into 2"-wide log. Refrigerate until dough is firm (about 30 minutes).
Position rack in center of oven and preheat to 350 degrees. Bake logs until golden (about 30 minutes). Transfer sheet to rack & cool completely.
Reduce heat to 300 degrees. Cut logs from sides of pan if necessary. Transfer to work surface and, using heavy, sharp knife, cut each log crosswise into 3/4" wide slices. Arrange half of cookies, cut side down, on cookie sheet. Bake 10 minutes. Transfer cookies to racks. Repeat baking with remaining cookies. Cool cookies completely. Note: Can be prepared 2 weeks ahead; store in airtight container at room temperature.