Honey Apricot Biscotti

Mrs. Wilt at the Sparrows Nest is hosting a cyber cookie exchange, and this is my contribution. I made them for the first time today, and they are FANTASTIC!
As an added bonus, they are from a light cooking magazine, so you can feel less guilty when chowing down on them. Enjoy!

3 egg whites
1/4 c. plus 2 Tbsp. honey
1/2 tsp. anise extract ( I did not have this, so I used 3/4 tsp. almond extract)
2 c. flour
2/3 c. packed brown sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
Dash salt
2/3 c. finely chopped apricots
In a small bowl, whisk honey, egg whites, and extract together, set aside. In another bowl, combine dry ingredients. Make a well in the center and add wet ingredients. Stir until moistened, fold in apricots. Spray a baking sheet with cooking spray and dust with flour. Divide dough in half. Working on prepared cookie sheet, roll each half into a log, then pat into a 12"x2" rectangle. Bake at 325 for 30 minutes or until golden brown. Cool 5 minutes, then remove to cutting board and cut into 1/2" thick slices. Place cut side down and bake 7 minutes, turn and bake an additional 7 minutes or until golden. Cool on racks, store in an airtight container. Yield: 3 plus dozen.