Recipe

Almond-chicken Pear Salad Recipe

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Ingredients

Directions

Step #1 Line 18 x 12 x 1-inch cookie sheet with foil.
Step #2 Butter & flour foil.
Step #3 mix first 6 ingredient in processor.
Step #4 Process until fine meal forms.
Step #5 Add white chocolate & process until finely sliced.
Step #6 Add toasted almonds & chop coarsely, using 6 to 8 on/off turns.
Step #7 Beat eggs, brandy & extract to mix in large bowl.
Step #8 Add flour mixture & apricots & stir until moist dough forms.
Step #9 Drop dough by spoonfuls in three 12-inch-long strips on prepared sheet, spacing evenly.
Step #10 Moisten fingertips & shape each dough strip into 2-inch-wide log.
Step #11 put in the fridge until dough is firm, about 30 mins.
Step #12 Position rack in center of oven & preheat to 350 degrees F.
Step #13 Bake until logs are golden, about 30 mins.
Step #14 Transfer sheet to rack and cool completely.
Step #15 Reduce heat to 300F degress F.
Step #16 Cut logs from sides of pan if necessary.
Step #17 Transfer to work surface.
Step #18 Using heavy sharp knife, cut each log crosswise into 3/4-inch-wide slices.
Step #19 Arrange half of cookies cut side down on cookie sheet.
Step #20 Bake 10 mins.
Step #21 carefully turn cookies over and bake 10 mins longer.
Step #22 transfer cookies to racks.
Step #23 Repeat baking with remaining cookies.
Step #24 Cool cookies completely.
Step #25 Can be prepared 2 weeks ahead; store this in airtight container at room temperature.
Step #26 --.
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