¡ 2¾ cups flour
¡ 1½ cups sugar
¡ 4-oz chilled sweet butter
¡ 2 ½ tsp. baking powder
¡ 1 tsp. salt
¡ 1tsp. ground ginger
¡ 3⅓-oz imported white chocolate (such as Lindt), cut into pieces
¡ 1⅔ cups whole almonds, toasted
¡ 2 large eggs
¡ ¼ cup plus 1tbsp apricot flavored brandy
¡ 2 tsp. almond extract
¡ 6-oz diced dried apricots
Line sheet pan w/foil; butter and flour foil
Combine the flour, sugar, baking powder, salt, ground ginger & butter in a food processor
Process until fine meal forms
Add the white chocolate and process until finely chopped
Add toasted almonds and chop coarsely, using 6 to 8 on/off turns
Beat eggs, brandy and extract to blend in large bowl
Add flour mixture and apricots and stir ‘til moist dough
Drop dough by spoonfuls in three 12-inch long strips on prepared sheet pan, spacing evenly
Moisten fingertips and shape each dough strip into 2- inch wide logs
Refrigerate dough until it is firm, about 30 minutes
Portion rack in the center on the oven and pre-heat to 350º bake ‘til logs are golden, about 30 minutes
Transfer sheet pan to cooling rack and cool completely
Reduce heat oven to 300º
Cut logs from sides of pan if necessary
Transfer to work surface. using sharp knife, cut each log crosswise into ¾-inch wide slices
Arrange half of cookies cut side down on sheet pan
Bake 10 minutes
Gently turn cookies over and bake 10 minutes longer
Transfer cookies to cooling racks
Repeat baking w/remaining cookies
Cool cookies completely
Store in airtight container for up to 2 weeks at room temperature
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