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1
Line 18x12x1-inch cookie sheet with foil.
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2
Butter and flour foil.
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3
Combine first 6 ingredients in 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 6 to 8 on/off turns.
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7
Beat eggs, brandy and extract to blend in large bowl.
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8
Add flour mixture and apricots and stir until moist dough forms.
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9
Drop dough by spoonfuls in three 12-inch-long strips on prepared sheet, spacing evenly.
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10
Moisten fingertips and shape each dough strip into 2-inch-wide log.
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11
Refrigerate until dough is firm, about 30 minutes.
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12
Position rack in center of oven and preheat to 350F.
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13
Bake until logs are golden, about 30 minutes.
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14
Transfer sheet to rack and cool completely.
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15
Reduce heat to 300F.
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16
Cut logs from sides of pan if necessary.Transfer to work surface.
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17
Using heavy sharp knife, cut each log crosswise into 3/4-inch slices.
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18
Arrange half of cookies cut side down on cookie sheet.
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19
Bake 10 minutes.
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20
Gently turn cookies over and bake 10 minutes longer.
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21
Transfer cookies to racks.
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22
Repeat baking with remaining cookies.
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23
Cool cookies completely.
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24
Can be prepared 2 weeks ahead.
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25
Store in airtight container at room temperature.
