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.