This is my rave review biscotti recipe. I have been making it for years – too many years and people always love it. Like all biscotti – as they sit in your kitchen, (if you can keep from eating them all in one sitting), they get drier and better. They also freeze well. I have packaged these up, mailed them to my kids at college, sent them on a picnic, wrapped in cellophane, tied with a ribbon, as a gift and served with gelato at an elegant Italian dinner. This recipe will make about 30 biscotti and can be made up to 2 weeks in advance if stored in an airtight container.
Line an 18” x 12” x 1” sheet cookie pan with foil or parchment paper. If foil, butter and flour the surface. Combine 2¾ C sifted all-purpose flour, 1½ C sugar, ½ C (1 stick) unsalted butter cut into pieces, 2½ tsp baking powder, 1 tsp salt, 1 tsp ground ginger in a processor. Process until fine meal forms. Add 4 ounces imported white chocolate (such as Lindt), cut into pieces and process until finely chopped. Add 1 2/3 C toasted whole almonds and chop coarsely, using about 8 on/off turns on the processor.
In a separate bowl, mix 2 large eggs, ¼ C plus 1 Tb apricot-flavored brandy and 2 tsp good quality almond extract. Add flour mixture and one 6-ounce package of dried apricots, roughly chopped, to above apricot/brandy mixture and stir (or mix with your hands) until moist dough forms.
Drop dough by spoonfuls in two 12+ inch long strips on prepared baking sheet, spacing evenly. Moisten fingertips with water and shape each dough strip into 2-3-inch-wide logs. Refrigerate until dough is firm, about 30 minutes.
With rack in the center of oven, bake logs in a 350 degree F oven until golden, about 25-30 minutes. Transfer to a rack to cool briefly.
Reduce oven temperature to 300 degrees F. Transfer logs to cutting board, using a sharp serrated knife, cut each log crosswise into ¾-inch-wide slices. Arrange half of cookies cut side down on a cookie sheet. Bake 10 minutes. Gently turn cookies over and bake 10 minutes longer. Transfer cookies to rack to cool. Repeat with remaining cookies. Cool completely before packaging.