Gluten Free Biscotti with Apricots and Walnuts
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.
Servings: 32 cookies
Calories: 56.2kcal
Equipment
- Electric Hand Mixer
Ingredients
- 1 cup Bob's Red Mill Gluten Free 1:1 Baking Flour
- ½ cup Granulated sugar
- ¼ tsp Sea salt
- ½ tsp Ground ginger
- ½ tsp Ground cinnamon
- ½ cup Aquafaba
- 1 cup Raw walnut halves
- ¾ cup Dried apricots with no added sugars
Instructions
- Preheat oven to 350° F. Line an 8” x 4”/20 cm x 20 cm loaf pan with baking parchment.
- Combine flour with 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 handheld beaters (in a glass or metal bowl), whip aquafaba until foamy on medium (about 1 minute). Add salt and continue whipping on med-high until soft peaks form (about 5 minutes).
- Add sugar 1 tablespoon 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.
- Add remaining flour mixture in 2 more additions (always sift the flour in), folding after each addition. Fold until no flour pockets remain.
- Fold chopped walnuts and apricots into batter until well distributed. Gently scrape into prepared loaf pan and level out with the spatula.
- Bake for 35-40 minutes until starting to brown and a cake tester comes out clean.
- Remove from oven and allow to cool in pan for at least 10 minutes. Remove from pan and allow to cool completely, at least 2 hours or overnight.
- Preheat oven to 250° F. Line 2 baking sheets with parchment.
- With a sharp serrated knife, carefully cut ¼” thick slices crosswise from loaf. Do not exert too much pressure at the top of the loaf, use a gentle sawing motion to start each slice.
- Place slices on parchment lined baking sheets so that they do not touch.
- Dry out in oven for 25-35 minutes until a slight hint of color is present on cookies and they are crisp. Flip ½ way through for a more even browning. Do not allow to get to golden brown on top or they will be burnt underneath.
- Allow to cool and enjoy. Cookies can be stored for up to 1 week in an airtight container at room temperature.
Notes
- My #1 Secret Tip for this gluten-free biscotti with apricots and walnuts recipe is to let the loaf cool completely before slicing. I usually leave mine to cool overnight. If the loaf is even slightly warm, it crumbles when I cut into it.
- Gentle motion when slicing: A sharp serrated knife and gentle sawing motion is the best way to cut into the loaf without crumbling or breakage.
- Flip before they get too brown: During the second bake, I keep a close eye on my slices and flip them before they brown too much. I make sure the tops are just barely colored. If I wait until they are fully golden, the bottoms will likely burn.
- Use raw walnuts: I always use raw walnuts in this recipe as the loaf is baked twice, and this could turn pre-roasted nuts bitter.
- Break up the process: I like doing my first bake in the evening, followed by the second bake the next morning. This loaf keeps well for up to 2 days at room temperature before the second bake, making it easy to fit into a busy week.
- Whip aquafaba in a glass or metal bowl: Never whip aquafaba in a plastic bowl. Even the cleanest plastic holds onto traces of grease, which hinders the aquafaba from whipping properly.
Nutrition
Serving: 1biscotti | Calories: 56.2kcal | Carbohydrates: 8.3g | Protein: 1g | Fat: 2.5g | Saturated Fat: 0.2g | Sodium: 18.6mg | Potassium: 56.9mg | Fiber: 0.6g | Sugar: 4.8g