Almond-Apricot Biscotti

2-3/4 cups all-purpose flour, sifted
1-1/2 cups granulated sugar
1/2 cup (1 stick) unsalted butter, cut into pieces
2-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
3-1/2 ounces white chocolate, cut into pieces
1-2/3 cups whole almonds, toasted
2 large eggs
1/4 cup plus 1 tablespoon apricot brandy
2 teaspoons almond extract
1 (6 ounce) package dried apricots, diced

Line 18 x 12 x 1-inch baking sheet with foil. Butter and flour foil. Combine first 6 ingredients in a 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 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 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.