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1
Line large 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 till fine meal forms.
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5
Add in white chocolate and process till finely minced.
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6
Add in toasted almonds and chop coarsely, using 6-8 on/off turns.
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7
Beat Large eggs, brandy and extract to blend in large bowl.
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8
Add in flour mix and apricots and stir till moist dough forms.
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9
Drop dough by spoonfuls in three 12-inch long strips on prepared sheet.
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10
Moisten fingertips and shape each dough strip into 2-inch wide log.
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11
Chill till dough is hard, about 30 min.
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12
Position rack in center of oven and preheat to 350F.
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13
Bake till logs are golden brown, about 30 min.
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14
Transfer sheet to rack and cold completely.
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15
Reduce heat to 300F.
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16
Cut logs from sides of pan if necessary.
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17
Transfer to work surface.
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18
Using heavy sharp knife, cut each log crosswise into 3/4-inch wide slices.
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19
Arrange half of cookies cut side down on cookie sheet.
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20
Bake 10 min.
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21
Gently turn cookies over and bake 10 min longer.
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22
Transfer cookies to racks.
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23
Repeat baking with remaining cookies.
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24
Cold cookies completely.
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25
(Can be prepared 2 weeks ahead; store in airtight container at room temperature.)
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26
/COOKIES
