2 3/4  cups          sifted all-purpose flour
   1 1/2  cups          sugar
     1/2  cup           chilled unsalted butter, cut into pieces
   2 1/2  tsp.          baking powder
   1      tsp.          salt
   1      tsp.          ground ginger
   3 1/2  oz.           imported white chocolate (such as Lindt),
                        cut into pieces (***white chocolate chips
                        probably be an ok substitution)
   1 2/3  cups          whole almonds, toasted
   2      large         eggs
     1/4  cup           plus 1 Tbsp. apricot-flavored brandy
   2      tsp.          almond extract
   6      oz.           dried apricots, diced
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.