— In a bowl, sift together flour, baking powder, baking soda and salt. Add anise or lavender seeds.
— With an electric mixer, beat sugar and oil. Add eggs one at a time, orange blossom water and honey; mix until smooth.
— Using a wooden spoon, incorporate this mixture to the first one. Add orange zest, pine nuts and apricots. Add a little flour if the dough is too sticky.
— Divide the dough in half and place on a baking sheet lined with parchment paper. Form into slightly flattened logs, about 4 by
8 inches. Brush on the egg yolk and sprinkle with sugar. Bake on the centre rack of the oven for
25 minutes or until golden.
— Cool on wire rack for 15 to
20 minutes. On a cutting board, cut biscotti diagonally into 1/3
to 1/2 inch thick slices. Arrange biscotti on baking sheet and bake until crisp, approximately 5 to
6 minutes on each side or until dry. Cool on wire rack.
FINALE — Biscotti are perfect with Greek coffee or espresso. For a special treat, crumble them coarsely and combine with small berries, maple sugar and mascarpone. Serve in a champagne glass with fresh mint leaves as garnish.