| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
1 |
Batch |
INGREDIENTS
| 2 3/4 |
c |
Sifted all-purpose flour |
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Chilled unsalted butter; cut into pieces |
| 2 1/2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground ginger |
| 3 1/2 |
oz |
Imported white chocolate; (such as Lindt), cut into pieces |
| 1 2/3 |
c |
Whole almonds; toasted |
| 2 |
lg |
Eggs |
| 1/4 |
c |
Apricot-flavored brandy plus 1 tb |
| 2 |
ts |
Almond extract |
| 6 |
oz |
Dried apricots; diced |
INSTRUCTIONS
Line 18 x 12 x 1-inch cookie sheet with foil. Butter and flour foil.
Combine first 6 ingredient in processor. Process until fine meal
forms. Add 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 until moist dough forms.
Drop dough by spoonfuls in three 12-inch-long strips on prepared
sheet, spacing evenly. Moisten fingertips and shape each dough strip
into 2-inch-wide log. Refrigerate until dough is firm, about 30
minutes.
Position rack in center of oven and preheat to 350 degrees F. Bake
until logs are golden, about 30 minutes. Transfer sheet to rack and
cool completely.
Reduce heat to 300 degress F. Cut logs from sides of pan if necessary.
Transfer to work surface. Using heavy sharp knife, cut each log
crosswise into 3/4-inch-wide slices. Arrange half of cookies cut side
down on cookie sheet. Bake 10 minutes. Gently turn cookies over and
bake 10 minutes longer. transfer cookies to racks. Repeat baking with
remaining cookies. Cool cookies completely.
Can be prepared 2 weeks ahead; store in airtight container at room
temperature.
Recipe by: Tracey Meyer <tmeyer@xxx.xxxxxxx.xxx>
from the Monthly Recipe Swap, converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@ibm.net>
on Dec 06, 1999
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