Honey Apricot Biscotti

TIME: Prep: 25 min. Bake: 45 min. + cooling

3 egg whites
1/4 cup plus 2 tablespoons honey
1/2 teaspoon anise extract
2 cups all-purpose flour
2/3 cup packed brown sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
Dash salt
2/3 cup finely chopped dried apricots
In a small bowl, whisk together the egg whites, honey and extract; set aside. In another bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Make a well in the center; add egg white mixture. Stir until moistened. Fold in apricots.
Spray a baking sheet with cooking spray; dust with flour. Divide the dough in half. On a prepared baking sheet, shape each portion 6 in. apart into a 12-in. x 2-in. rectangle. Bake at 325° for 30 minutes or until golden brown. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on baking sheets. Bake for 7 minutes; turn over and bake 7 minutes longer or until golden brown. Remove to wire racks to cool. Store in an airtight container. Yield: 3 dozen.