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1
Line 18x12x1-inch cookie sheet (or jellyroll pan) with foil (or parchment paper).
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2
Butter and flour foil (not the parchment).
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3
Combine flour, sugar, butter, baking powder, salt, and ground ginger in food processor.
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4
Process until fine meal forms.
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5
Add white chocolate and process until finely chopped.
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6
Add toasted almonds and chop coarsely, using 5 to 7 on/off pulses.
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7
Beat eggs, brandy and extract in large bowl (You might want to use a counter top mixer).
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8
Add flour mixture and apricots to liquid mixture.
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9
Stir until moist dough forms.
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10
Drop dough by spoonfuls in three evenly spaced 12-inch-long strips on prepared sheet.
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11
Moisten fingertips and shape each dough strip into 2-inch-wide log.
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12
Refrigerate until dough is firm, about 30 minutes.
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13
Position rack in center of oven and preheat to 350 degrees (F).
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14
Bake until logs are light brown, about 30 minutes.
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15
Transfer sheet to rack and cool completely.
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16
Reduce oven heat to 300 degrees (F).
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17
Transfer biscotti to work surface.
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18
Cut logs from sides of pan if necessary.
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19
Using very sharp knife, cut each log crosswise into 3/4-inch-wide slices.
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20
Arrange half of cookies cut side down on cookie sheet.
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21
Bake 10 minutes.
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22
Gently turn cookies over and bake 10 more minutes.
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23
Transfer cookies to cooling rack.
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24
Repeat baking with remaining cookies.
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25
Cool cookies completely before serving or storing.
