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What you’ll need:

2-3/4 cups sifted all purpose flour

1-1/2 cups sugar

½ cup (1 stick) chilled unsalted butter, cut into pieces

2-1/2 tsp. baking powder

1 tsp. salt

1 tsp. ground ginger

1-2/3 cups whole almonds, toasted

3-1/2 oz imported white chocolate (use white chocolate chips)

2 large eggs

¼ cup, plus 1 T. apricot-flavored brandy

2 tsp. almond extract

6 ounces dried apricots, diced

Pair with: A nice glass of Vin Santo, Muscato, or a steaming cup of coffee, says Chef Roberto.

Wine Director John Peters adds: Vin Santo is a classic match with biscotti cookies, especially those made with dried apricots. Try the 1997 Dolce Arianna Vin Santo from the Chianti Classico region. This amber wine offers shovelfuls of dried fruits and honey with hints of apricot and almonds. But any Botrytis dessert wine should do well. Try the latest vintage by Peter Lehmann Semillon Sauternes from Australia, which features yummy peach and apricot fruit flavors that are accented by honey and orange peel. All this, and still it has the acid to keep the palate refreshed.”

Almond Apricot Biscotti

A Specialty of Chef Roberto Forgione

Here’s how:

1. Line an 18×12×1-inch cookie sheet with foil. Butter and flour foil. Combine first 6 ingredients in processor. Process until fine meal forms. Add white chocolate chips and process until finely chopped. Add toasted almonds and chop coarsely, using 6 to 8 on/off turns. Note: (use a large food processor for this recipe)

2. In large bowl, beat eggs, brandy, and extract to blend. Add flour mixture and apricots and stir until moist dough forms.

3. 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.

4. Position rack in center of oven and preheat to 350 degrees. Bake until logs are golden, about 30 minutes. Transfer sheet to rack and cool completely.

5. Reduce heat to 300 degrees. Cut logs from sides of pan if necessary. Transfer to work surface. Using a serrated sharp knife, cut each log crosswise into ¾- inch-wide slices. Arrange half of cookies cut side down on cookie sheet. Bake 8 minutes.

6. Gently turn cookies over and bake 8 minutes longer. Transfer cookies to racks. Repeat baking with remaining cookies. Cool cookies completely.

Note: This delicious dessert can be prepared two weeks ahead of the date you plan to serve them. Store in airtight container at room temperature, or freeze for up to two months in zip-lock bags.

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