Gluten Free Biscotti with Apricots and Walnuts

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.