Apricot Almond Biscotti

Directions

1. Line a large cookie sheet with foil.
2. Spray with a non stick spray.
3. Combine first 6 ingredients in food processor.
4. Process until fine meal forms.
5. Add white chocolate and process until finely chopped. Add toasted almonds and chop coarsely, using 6 to 8 on/off turns.
6. Beat eggs, brandy and extract in a large bowl.
7. Add flour mixture and apricots and stir until moist dough forms.
8. Drop dough by spoonfuls in three 12 inch long strips on prepared sheet, spacing evenly.
9. Wet fingertips and shape each dough strip into 2 inch wide roll.
10. Refrigerate until dough is firm, about 30 minutes.
11. Position rack in center of oven and preheat to 350 degrees F.
12. Bake until rolls are golden, about 30 minutes. Transfer sheet to rack and cool completely.
13. Reduce heat to 300 degrees F. Cut rolls from sides of pan if necessary.
14. Transfer to work surface.
15. Using heavy sharp knife, cut each rolls crosswise into 3/4 inch wide slices.
16. Arrange half of cookies cut side down on cookie sheet. Bake 10 minutes.
17. Gently turn cookies over and bake 10 minutes longer. Transfer cookies to racks.