|Unbleached all purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Grated lemon zest||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Anise extract||3⁄4 Teaspoon|
|Currants||1 Cup (16 tbs)|
|Chopped dried apricots||3⁄4 Cup (12 tbs)|
1. Preheat the oven to 350°
2. In a medium-size bowl combine the flour, baking powder and salt; set aside.
3. In another medium-size bowl, using an electric mixer, cream tegether the margarine and sugar. Beat in the eggs, one at a time, then beat in the lemon zest and juice and the anise extract. Gradually add the dry ingredients, beating constantly 1 to 2 minutes, or until almost incorporated. Add the currants and apricots, and beat 1 minute more, or just until combined.
4. Divide and shape the dough into two 2 1/2-inch-thick loaves. Place them on a nonstick baking sheet and bake 30 minutes, or until just beginning to brown. Transfer the loaves to a rack and let them cool 45 minutes.
5. Preheat the broiler.
6. Place the loaves on a cutting board and, with a serrated knife, cut them diagonally into 3/8-inch-thick slices. Lay the slices on a baking sheet and broil 5 inches from the heat 1 minute, or until lightly browned. Carefully turn the biscotti and brown another minute. Transfer them to a rack to cool, then store in an airtight container.