Preheat oven to 350°F/180°C. Line an 8” x 4”/20 cm x 20 cm loaf pan with parchment paper.
Combine flour, ginger, and cinnamon in a small bowl. Set aside.
Using a stand mixer with a whisk attachment, whip the aquafaba on medium speed until it becomes foamy. Add salt and continue whipping until soft peaks form (should take about 5 minutes).
Add sugar 1 tbsp at a time to the aquafaba, mixing well after each addition. Once all the sugar is incorporated, switch to high power and beat until stiff peaks form (an additional 30 seconds to 1 minute.)
Sift 1/3 of the flour mixture into the whipped aquafaba. Gently fold into the aquafaba in a circular motion, maintaining as much of the volume as possible.
Add the remaining flour mixture in 2 more batches (always sift the flour in), folding after each addition. Fold until no flour pockets remain.
Fold the chopped walnuts and apricots into the batter until they are well distributed. Gently scrape the biscotti batter into a prepared loaf pan, and level out with a spatula.
Bake for 35–40 minutes until it begins to brown, and a toothpick inserted comes out clean.
Remove from oven and allow the loaf to cool in the pan for at least 10 minutes. Remove from the pan and allow to cool completely, at least 2 hours or overnight.
Preheat oven to 250°F/120°C. Line two baking sheets with parchment paper.
With a sharp serrated knife, carefully cut ¼” (6mm) thick slices crosswise from the loaf. Do not exert too much pressure at the top of the loaf. Use a gentle sawing motion to start each slice, to avoid tearing.
Place the slices on the parchment lined baking sheets, arranged so that they do not touch.
Dry out the biscotti in the 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 the biscottis to get too golden brown on top or they will be burnt underneath.
Allow to cool and enjoy.
See article above for tips, tricks, and variations.