Ingredients
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3 egg whites
2 c. all-purpose flour
1 1/4 tsp. ground anise
1/4 tsp. baking soda
2/3 c. finely chopped dried apricots
1/4 c. plus 2 Tbsp. honey
2/3 c. packed brown sugar
3/4 tsp. baking powder
dash of salt
Preparation
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Preheat oven to 325\u00b0.
Lightly coat cookie sheet with spray; dust with flour.
In a small bowl, whisk together egg whites and honey; set aside.
In a large bowl, combine flour, brown sugar, anise, baking powder, soda and salt.
Make a well in center and pour in egg white mixture and apricots.
Mix until smooth and well combined (about 1 minute). Transfer dough to lightly floured work surface.
Divide in half. Shape each portion into a 12 x 2-inch log.
Arrange logs on baking sheet about 6-inches apart. Bake until logs are golden brown (about 40 minutes). Reduce heat to 300\u00b0. 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.
On baking sheet, arrange slices upright and slightly apart. Bake 15 to 20 minutes more until crisp.
Cool completely. Store in airtight container. Will keep fresh up to 3 weeks.
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