HONEYED APRICOT BISCOTTI

3 egg whites

¼ cup plus 2 tab. honey

2 cups flour

2/3 cup packed light brown sugar

1¼ tea. ground anise or ¼ tea. anise oil

¾ tea. baking powder

¼ tea. baking soda

2/3 cup finely chopped dried apricots

Lightly coat large baking sheet with nonstick cooking spray; dust with flour. In small bowl whisk together egg whites and honey until well blended. In large mixing bowl combine flour, brown sugar, anise, baking powder and baking soda. Add apricots. Make a well in center and add egg white mixture. Mix until dough is smooth and combined, about 1 min. Transfer dough to lightly floured work surface; divide in half. Shape each portion into approximately 12X2" log. Arrange logs on baking sheet spaced about 6" apart. Bake at 325' until logs are golden brown, about 40 min. Reduce heat to 300'. Transfer logs to work surface and let cool 3 min. Using sharp serrated knife slice each log diagonally into ½”-thick slices. On baking sheet arrange slices upright and slightly apart. Bake until crisp, about 15 to 20 min. more. Place cookies on wire rack and cool completely. Store in airtight containers up to 3 weeks.