Honeyed Apricot Biscotti(Italian Cookies)

1. 1

   Preheat oven to 325u00b0.

2. 2

   Lightly coat cookie sheet with spray; dust with flour.

3. 3

   In a small bowl, whisk together egg whites and honey; set aside.

4. 4

   In a large bowl, combine flour, brown sugar, anise, baking powder, soda and salt.

5. 5

   Make a well in center and pour in egg white mixture and apricots.

6. 6

   Mix until smooth and well combined (about 1 minute). Transfer dough to lightly floured work surface.

7. 7

   Divide in half. Shape each portion into a 12 x 2-inch log.

8. 8

   Arrange logs on baking sheet about 6-inches apart. Bake until logs are golden brown (about 40 minutes). Reduce heat to 300u00b0. Transfer logs to work surface and cool about 3 to 4 minutes. Use a serrated knife and slice each log diagonally into 1/2-inch thick slices.

9. 9

   On baking sheet, arrange slices upright and slightly apart. Bake 15 to 20 minutes more until crisp.

10. 10

    Cool completely. Store in airtight container. Will keep fresh up to 3 weeks.

* Per serving · 4 servings · Values may vary.