- Prep: 20 min
- Cook Time: 40 min
- Total: 1 hr
- Serving: 36
A great snack to serve with your afternoon tea.
- 2 3/4 cups sifted all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup chilled butter, cut into pieces
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 3 1/2 ounces imported white chocolate, cut into pieces
- 1 2/3 cups almond pieces, toasted
- 2 large eggs
- 1/4 cup apricot-flavored brandy
- 2 teaspoons almond extract
- 6 ounces dried apricots, diced
- Line a large cookie sheet with foil.
- Spray with a non stick spray.
- Combine first 6 ingredients in food 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 in a 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.
- Wet fingertips and shape each dough strip into 2 inch wide roll.
- Refrigerate until dough is firm, about 30 minutes.
- Position rack in center of oven and preheat to 350 degrees F.
- Bake until rolls are golden, about 30 minutes. Transfer sheet to rack and cool completely.
- Reduce heat to 300 degrees F. Cut rolls from sides of pan if necessary.
- Transfer to work surface.
- Using heavy sharp knife, cut each rolls 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.