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gluten free biscotti with apricots and walnuts on a wooden cutting board
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5 from 3 votes

Gluten Free Biscotti with Apricots and Walnuts

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. They are super delicious, but are also low in sugar, healthy and vegan too!
Prep Time25 mins
Cook Time1 hr 5 mins
Time in Between First and Second Bake2 hrs
Total Time3 hrs 30 mins
Course: Baking, Dessert
Cuisine: American, Italian, Vegan
Servings: 32 cookies
Calories: 56.2kcal
Author: Anjali Shah



  • 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.




Top Tips For Making Gluten Free Biscotti
  • When making this biscotti recipe, make sure you only use raw walnuts. If you don’t, they will overcook during the second bake.
  • Never use a plastic bowl when mixing the ingredients. You should use glass or metal to yield the best results. 
  • Because this gluten free biscotti recipe has multiple "stages" and two baking times, you can break up the steps and do them over a couple days. You can make the dough 2 days in advance and refrigerate until ready to use (and then just bring the dough to room temperature for 30 minutes before you bake it). You can also store the baked biscotti (after the first bake) for 1-2 days before slicing and baking again.
  • Make sure you measure your flour using the spoon and scrape method (spoon the flour into your measuring cup and level off with the back of a knife).
  • After the first round of baking, make sure your biscotti loaf has cooled completely. If you cut into it too early, the entire loaf will fall apart! Also - use an extremely sharp knife when cutting the loaf into cookies.
  • The longer you leave the cookies in the oven, the more crunchy your biscotti will be.


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