3 cups unbleached white flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon sea salt

4 Tablespoons unsalted sweet cream butter, softened

1 cup Billington’s Light Brown Muscovado Sugar

2 large, cage-free eggs

2 large, cage-free egg whites

½ cup finely diced dried apricots

2 Tablespoons orange zest

2 Tablespoons sesame seeds

Preheat oven to 350° F and lightly pan-spray a baking sheet.  In a small bowl, whisk together flour, baking powder, baking soda and salt.

In a medium bowl, cream butter and sugar until light and fluffy.  Add eggs and egg whites, and beat well to combine.  Mix dry ingredients into wet.  Stir in apricots, zest and sesame seeds.

Form dough into two 15-inch logs and place on prepared baking sheet.  Bake for 20 minutes, or until lightly browned.  Remove from oven and set on rack until cool enough to handle, about 10 minutes.

Transfer logs to a cutting board.  Using a serrated knife, cut crosswise into ¾-inch slices.  Using tongs, place slices directly onto the oven rack and bake for 10 to 15 minutes, or until crisp.  Remove from oven and let cool completely.  Pack into decorative air tight jars or tins.

Makes 40 biscotti.