This Gluten Free Biscotti are super delicious, but are also low in sugar, healthy and vegan too!
This is the best Gluten Free Biscotti recipe ever! These cookies are perfectly crunchy, filled with gluten-free flour, ginger, cinnamon, walnuts, and dried apricots.
Preheat the oven temperature to 350° F. Line an 8” x 4” loaf pan with parchment paper.
Combine the dry ingredients, flour, ginger, and cinnamon in a small bowl. Set aside. Coarsely chop walnuts. Slice apricots into ¼” pieces. Set both aside.
Using a stand mixer with a whisk attachment or a large bowl and hand mixer, whip aquafaba until foamy on medium speed (about 1 minute).
Add sugar 1 tbs at a time to aquafaba, beating well after each addition. Once all sugar is incorporated, switch to high power and beat until stiff peaks form, an additional 30 seconds to 1 minute.
Sift 1/3 of flour and spice mixture into the whipped aquafaba. Gently fold into aquafaba in a circular motion, maintaining as much of the volume as possible.