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Combine the four, sugar, salt, pepper, baking powder
and ginger in the workbowl of a food processor. Pulse
a few times to combine the ingredients.
Scatter the butter over the top of the flour mixture and pulse until a fine meal forms. Add the almonds and pulse a few times to chop them coarsely.
Beat the eggs and dessert wine together. Add the apricots and the flour-butter mixture. Mix only until combined.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Divide the dough in two. Shape far apart on the baking sheets into logs that are 3" across. Refrigerate for 1/2 hour.
Bake for 20-30 minutes until golden brown. Remove from the oven and cool completely. Slice on a deep diagonal into 1 1/2-inch slices. Return to the baking sheet without the slices touching and bake for 10 minutes longer. Remove from the baking sheet and cool on wire racks. Store in an airtight tin.
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