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Gluten-Free Pumpkin Seeds and Apricot Biscotti

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You have to try this tested recipe I made. It is Gluten-Free Pumpkin Seeds and Apricot Biscotti and is a total winner.

Gluten-Free Pumpkin Seeds and Apricot Biscotti
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an image of a white platter with dried Gluten-Free Pumpkin Seeds and Apricot Biscotti with a cup of coffee

Gluten-Free Pumpkin Seeds and Apricot Biscotti

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  • Author: EsmeSalon
  • Prep Time: 20 minutes
  • Soak, Dry off Time: 60 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings 1x
  • Category: Cake, Cupcakes, Cookies and Tarts
  • Method: Easy
  • Diet: Gluten Free


Treat yourself to something special this season and get your hands on some delicious Gluten-Free Pumpkin Seeds and Apricot Biscotti! Our all-natural, gluten-free treats are the perfect way to satisfy your sweet tooth while avoiding gluten. Enjoy the crunchy texture and subtle sweetness of these delightful biscuits – get them today and taste the difference!


Units Scale


  1. Preheat oven to 320F / 160C
  2. Line the cookie tray with parchment paper.
  3. Mix flour, baking powder, and sugar.
  4. Add seeds and sliced apricots.
  5. Whisk eggs together with the milk till combined.
  6. Form a log of ±3-4” wide and place it on a baking tray.
  7. Leave some space down the length of your tray in order for some spreading of the dough.
  8. The mixture is rather wet, so make sure to cover your hands and the board you work on with a good helping of flour while shaping the dough into a log.
  9. Bake for ±30 minutes, or till you have a slightly golden crust
  10. Let it cool down properly before you cut the log into biscuits, about ½” thick.
  11. If you prefer, as I did, cut it again in half or you will end up with a very big and unmanageable biscotti.
  12. Turn down the oven to 300F / 150C
  13. Place the sliced biscotti on a cooling rack (cut side up) and continue to bake for ±10 minutes.
  14. Turn the biscotti over and repeat this process on the other side.
  15. Leave it in the oven and place a spoon in the door to keep it slightly open.
  16. I prefer to add this extra step in order for the biscotti to completely dry out for ± ½-1 hour.
  17. Store in an airtight container or ziplock bag.

I can promise you, this is the best ever GF biscotti I have ever concocted, and it’s so easy and quick to prepare. I only made a small batch, as I had to test it out, but believe me, next time I will make more of the same.


Prepared, tried, and tested by Esme (blogger and owner) of The Recipe Hunter: Tried  and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas  Daily Recipes


  • Serving Size: 2 slices
  • Calories: 147
  • Sugar: 10.8 g
  • Sodium: 20.8 mg
  • Fat: 4.2 g
  • Carbohydrates: 24.4 g
  • Fiber: 1 g
  • Protein: 4.2 g
  • Cholesterol: 37.2 mg
Recipe Card powered byTasty Recipes
an image of a white platter with dried Gluten-Free Pumpkin Seeds and Apricot Biscotti with a cup of coffee
Gluten-Free Pumpkin Seeds and Apricot Biscotti
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24 thoughts on “Gluten-Free Pumpkin Seeds and Apricot Biscotti”

    • Thank you so much, this is very kind of you to leave a note on my blog re this. It’s my go to biscotti recipe as GF now. I am till working on others, but at present this turned out the best. Hope you will try it out and would love your feedback.

  1. I’ve not made biscotti before but I’m going to try this recipe. I will just have to work out the oven temperatures as in UK we use degrees centigrade, but google is a great friend on this occasion! I do have a handy measuring tool for cups etc as we don’t use those measurements in recipes either 😊 Can’t wait to get baking! 😊

  2. Looks yummy. Personally, I’d throw in some dried cranberries in there too. Make it more festive in color and flavor 😊

    • Herlina – yes that will be awesome, next time, I will add canberries. Just had to test and get the recipe working, but now that I know its good to go I will add other stuff and mix and match. Thanks for the idea


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