Average Rating  ? No. of Servings   15 Approximate Cost   $23.67 Comments: Multiple steps   Ingredients: 3.00 c   flour   1.50 c   sugar   125.00 g   butter   2.00 tsp   baking powder GF   1.00 tsp   salt   1.00 tsp   ginger (ground)   100.00 g   white chocolate   1.50 c blanched, toasted   almonds   2.00   egg   1.00 c chopped   dried apricot   0.50 c or Apricot Brandy   Cointreau   1.00 tsp   Almond essence

Directions: Grease flat baking tray. In food processor combine flour, sugar, butter, baking powder, salt and ginger and process until fine breadcrumb texture. Add white chocolate and process until finely chopped. Add almonds and pulse to chop coarsely. In a large bowl beat eggs, liqueur and almond essence, mix in the flour mixture and apricots and stir until it forms a moist dough. Divide into 3 and form each into long sausage like logs and place across tray. (Moisten your fingertips in water to shape the logs. Refridgerate for 30 min until quite firm. Preheat oven. Bake at 180 degrees for 30-35 min until golden. Cool completely with whole tray resting on a wire rack. Transfer to chopping board once completely cold and cut into thick toast width slices (serrated bread knife is good). Arrange slices cut side down on baking tray. Bake in a low oven (150 degrees) for 15 minutes each side. Cool completely on wire racks. Store in airtight container for up to 2 weeks or freeze.