Gluten Free Biscotti With Apricots And Walnuts

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I love nothing more than a hot cup of coffee with a few pieces of gluten-free biscotti with apricots and walnuts. This recipe is flavored with warm spices and packed with chewy, slightly tart dried apricots and toasted walnuts. I use a gluten-free flour blend and aquafaba in place of eggs to make them completely vegan without compromising on that signature biscotti snap. These are worth every minute of the twice-baked process. Trust me. 

This gluten-free biscotti with apricots and walnuts is one of the baked items that are inherently special to me. But if you want something quick that you can just throw together, I recommend my vegan Rice Krispie treats, which feature warm pumpkin spice. Biscotti, however, is undoubtedly a labor of love. Traditional recipes rely on butter, eggs, and refined flour, but this one proves that those ingredients are not necessary when it comes to achieving the perfect texture and flavor.

I started making these after traveling around Italy with a friend who is strictly gluten-free and vegan, which made our dining experiences a bit of a challenge at times. At least we could still have coffee! But coffee always came with a side of biscotti, which she gazed at longingly. Once we were back home, I invited her around for some coffee, gluten-free biscotti, and a few pieces of a vegan variety of my healthy gluten-free tres leches cake. After her first bite, she said, “Forget Italy, this is where I’m coming for my next holiday!” Ha! 

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🥘 Ingredients

For this gluten-free biscotti with apricots and walnuts recipe, I keep the ingredients list short and purposeful. This is exactly what I use:

Gluten-free flour blend: For this recipe, I use a 1:1 gluten-free flour blend as the base. I recommend Bob’s Red Mill Gluten Free 1:1 Flour for consistent results. 

Aquafaba: I use the liquid from a can of chickpeas or white beans as my egg substitute. Whipping it into stiff peaks gives the biscotti its structure and lift. 

Granulated sugar: I add just enough granulated sugar to balance the warm spices and provide a subtle sweetness. I have also used coconut sugar or brown sugar as healthier alternatives.

Spices: Ground cinnamon and ginger provide the warm spiced flavor in the biscotti. I use them generously and have even swapped them with pumpkin spice for a different flavor profile.

Walnuts: I use raw, coarsely chopped walnuts for texture and healthy fats. 

Dried apricots: I sliced my apricots into small pieces and folded them into my batter for sweety chewy, fruity bits throughout each cookie.

Sea salt:  A small pinch of sea salt brings out the flavors in the mixture. 

🔪 How To Make

I make these gluten-free biscotti with apricots and walnuts over two baking sessions. It may sound like a lot, but the oven does most of the work. This is the process I follow:

Preheat and prep: I preheat my oven to 350F and line a 4×8-inch loaf pan with parchment paper.

Combine dry ingredients: Next, I combine the flour, ginger, and cinnamon in a small bowl and set aside. Then I coarsely chop the walnuts, and slice the apricots into 1/4 inch pieces, and set aside.

Whip aquafaba: Using a stand mixer or hand mixer, I whisk the aquafaba on medium speed for 1 minute until foamy. Then I add salt and continue whipping on medium-high for about 5 minutes until soft peaks form.

Incorporate sugar: I gradually add 1 tablespoon of sugar to my whipped aquafaba, beating well after each addition. Once all of the sugar is incorporated, I whip the mixture on a high speed for 30 seconds to 1 minute until stiff peaks form. 

Fold in flour: Next, I sift 1/3 of my flour and spice mixture into the whipped aquafaba, and fold it in delicately, using a circular motion. 

Add remaining flour: I add the remaining flour in, again 1/3 of the mixture at a time, and fold in after each addition, until no flour is visible. 

Fold in fruit and nuts: I fold in my chopped walnuts and apricots, making sure they are well distributed.

Scrape into a loaf tin: Then I gently scrape the dough into my prepared tin, and level it out with a spatula. I bake for 35-40 minutes until it just starts browning and a cake tester comes out clean.

Remove and cool: I remove my loaf from the oven, and allow it to cool in the loaf tin for 10 minutes, then cool out of the tin for at least 2 hours or overnight.

Slice loaf: I preheat my oven to 250F for the second bake, and line 2 baking sheets with parchment. Then I place my loaf on a cutting board and use a sharp serrated knife to cut 1/4 inch thick slices widthwise.

Place on sheet: Next, I place my slices flat on the prepared baking sheet. 

Dry out: For the second bake, I dry out my slices in the oven for 25-35 minutes until they take on a slight hint of color and are crisp. I flip the slices halfway through to ensure browning on both sides. I allow the cookies to cool and enjoy! 

📖 Variations

Despite the detailed and intricate recipe, this gluten-free biscotti recipe is easy to adapt. These are 3 variations I keep coming back to:

Cranberry almond swap: For a classic biscotti flavor, I replace the walnuts with roughly chopped almonds and the apricots with chopped dried cranberries. The tartness of the cranberries complements the warmth of the cinnamon, giving my biscotti a distinct quality. I love making these just before Fall, as soon as I notice the leaves begin changing.

Chocolate-dipped biscotti: Once the biscotti have cooled completely after the second bake, I dip one end of each slice into melted dark chocolate, and allow it to set on a wire rack. I love having this version with a cup of coffee when I am working late.

Sweet and savory: I once tried an incredible rosemary and vanilla biscotti and knew I had to make a gluten-free vegan version. To make this, I omit the cinnamon, ginger, and dried apricots, and add 2-3 tablespoons of finely chopped fresh rosemary and 1 teaspoon of vanilla bean paste. My kids actually favor this one over the chocolate version.

🍽 Serving Suggestions

Traditionally, biscotti is served with coffee, but I like serving these gluten-free biscotti with apricots and walnuts with drinks that bring out the flavors. To bring focus to the sweet and slightly tart apricot flavor, I recommend serving it with a glass of peach milk. My kids love anything peach and apricot flavored, so I know this combination works well. My oatmilk honey latte is best for bringing out the flavor of the warm spices and the walnuts. I recommend trying both to see which you like best. 

Recently, my kids asked why biscotti is baked twice, and I explained that biscotti was originally a survival food and that the double bake made it a non-perishable food source for the Roman Legions. Naturally, they were very impressed that such a delicate cookie had military origins. A few weeks later, I was enjoying some biscotti with a scoop of my caramel nice cream and a glass of chocolate milk tea. My eldest looked at me, raised an eyebrow, and said: “If only the Roman army could see this.” Ha! 

🧊 Storing And ♨️ Reheating

Refrigeration: I do not recommend storing these biscotti in the refrigerator, as the humidity softens them, making them lose that signature crunch. Instead, store it in an airtight container at room temperature for up to 1 week.

Freezing: Place completely cooled biscotti in a single layer in a freezer-safe container, separating with parchment paper if necessary. These keep in the freezer for up to 2 months.

Reheating: If frozen, I thaw the biscotti at room temperature before serving. For biscotti that have softened slightly, I place the slices on a baking sheet in a 250F oven for a few minutes until crisp. Then I let them cool completely before serving. 

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