Crisp Low FODMAP Chocolate Hazelnut Biscotti dotted with toasted hazelnuts. Perfect for a dunk in coffee or tea – or hot chocolate!
All About Low FODMAP Chocolate Hazelnut Biscotti
Biscotti, which means “twice baked” and indeed this references the fact that you baked the dough first as large logs, then the logs are sliced crosswise into their iconic, elongated shape and baked again. Hence, baked two times!
The double baking gives them their crisp texture, which makes them good keepers -and they stand up well to dunking in hot beverages. And THAT comforting experience is something everyone should be able to indulge in. Even us FODMAPers.
We have other biscotti recipes, too, such as our Ginger Biscotti, Tropical Biscotti, Almond Anise Biscotti and related Mandelbrot.
This recipe is all about the chocolate and its lovely crisp texture.
Crispy vs Crumbly
I made this recipe 5 times – and a whole lot of opinionated discussion ensued. You see, I made it with baking soda, which yielded a very crispy chocolate biscotti. Made with baking powder, the result was less crispy/crunchy, and more tender/crumbly.
When I tell you that folks were staunchly in one camp or the other – sheesh! Understatement.
I also played around with adding a tiny bit of instant espresso powder, to bump up the chocolate flavor, and frankly, I don’t think it made a difference. You can use it if you like but it is truly optional.
I was just about to go with the baking powder version when my daughter, Ravenna, who has far surpassed me as a baker extraordinaire, declared the baking soda version THE RIGHT ONE. She has a very good palate; I went with her suggestion.
The ingredients below call for the baking soda. If you would prefer your biscotti to be a bit more tender, substitute 2 teaspoons of baking powder for the baking soda.
Is Chocolate Low FODMAP?
Monash University has lab tested two kinds of dark chocolate and we have explored this in depth in our article All About Dark Chocolate & FODMAPs.
One chocolate that they tested is presumably a lower cacao content (as far as far as most dark chocolate goes) and contains dairy, hence the lactose content. The other tested is 85% cacao mass. Either way, the amount of chocolate used in this recipe is low FODMAP if you stick with our serving sizes.
You might also be interested in our article, What Is A Low FODMAP Serving Size?
How To Choose Cocoa Powder
Cocoa powder, which is also sometimes referred to as cacao powder (they are the same thing) also has low FODMAP serving sizes. There are several types of cocoa powder, all of which we discuss in our article All About Cocoa & FODMAPs.
For these biscotti I recommend Dutch-processed cocoa – and use the ultra-dark, incredibly delicious Valrhona brand if you can.
Are Hazelnuts Low FODMAP?
Monash University has lab tested hazelnuts and a Green Light Low FODMAP serving size is 15 g, which is about 10 nuts.
The amount of hazelnuts called for in our Chocolate Biscotti recipe will be low FODMAP when you adhere to the serving sizes of finished biscotti.
Ingredients For Low FODMAP Chocolate Hazelnut Biscotti
Let’s take them one by one:
Low FODMAP GF Flour – As with most of my baking, I highly recommend using Bob’s Red Mill 1 to 1 Gluten Free Baking Flour. It contains xanthan gum, which is low FODMAP and contributes to the texture of the finished biscotti. If you would like to make your own blend, we have a recipe.
Cocoa – For this recipe we use Dutch-processed and use Valrhona if you can. In lieu of that, try Bensdorp or Droste.
Baking Soda – The baking soda makes these biscotti nice and crisp. If you want them crumblier, use 2 teaspoons of baking powder instead.
Salt – In baking we use table salt for its superior dissolvability.
Eggs – Graded large; please have at room temperature.
Sugar – Regular granulated sugar is the sweetener in this recipe.
Instant Espresso Powder – Optional. If you would like to use it, I highly recommend Medaglia d’Oro brand.
Vanilla & Almond Extracts – Use pure vanilla and almond extracts. The tiny bit of almond extract enhances the “nutty” flavor.
Hazelnuts – The hazelnuts in the recipe must be peeled and toasted. I like to buy them already prepped. Makes things easier. Or you can toast in a 325°F (165°C) oven until just fragrant, then rub the skins off.
Dark Chocolate Chips/Chunks – You can use regular or mini dark chocolate chips, or for a more elegant texture and look use chocolate shards. Either way, a chocolate about 60% cacao works well.
How To Make Chocolate Hazelnut Biscotti
After whisking together the flour, cocoa, baking soda and salt, we beat the eggs, sugar and extracts, as seen below.
Make sure that your hazelnuts are toasted and peeled and chopped; not too rough and not too finely.
After adding the dry mixture to the egg sugar mixture, you beat in the nuts and chocolate and you get a rich, thick batter. Keep beating until its is evenly mixed and is thick and smooth enough to roll into logs.
Roll the batter into two logs, almost the length of your prepared pans. Then gently pat them down, which will broaden them slightly.
Bake the logs until dry to the touch, then allow to cool. Don’t rush this step or they will crumble upon slicing. Once they are cool, slicing is easy!
The Best Way To Slice Biscotti
I have made hundreds, probably thousands of biscotti. Let’s just say I have experience in this regard. And I bristle when I see biscotti recipes that call for a serrated knife to slice the biscotti before the second bake with no further discussion.
Why? Because it is highly variable. Some biscotti contain butter; some contain oil. Some have no fat at all. Some have eggs; others don’t. Then there are various amounts of dry ingredients; choices of leavener and any manner of add-ins like nuts, chocolate or dried fruit. What this means is that they all slice DIFFERENTLY, which means different knives might come into play.
In every biscotti recipe that I write, I make sure to share with you which knife is best. Sometimes it is serrated but oftentimes I find a straight-edged slicing knife completes the task mostly cleanly and efficiently. That is what I recommend in this recipe.
You will cut crosswise and I like to go on a slight diagonal to make them a little longer.
Once sliced, place them on your two prepared pans, spaced out, broad, cut-side down and bake for the second time until dry and crisp.
More Biscotti & Mandlebrot Recipes:
Time to make Low FODMAP Chocolate Hazelnut Biscotti!
Low FODMAP Chocolate Hazelnut Biscotti
Crispy Low FODMAP Chocolate Hazelnut Biscotti are the perfect dunkers for your favorite hot beverage.
Low FODMAP Serving Size Info: Makes about 50 biscotti; serving size 1 biscotti
- 1 ¾ cups (254 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 3/4 cups (75g) Dutch-processed cocoa powder, such as Valrhona
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup (198 g) sugar
- 1 1/4 teaspoons vanilla extract
- 1/8 teaspoon almond extract
- 1 cup (125g) hazelnuts, toasted, peeled and finely chopped
- 4- ounces (115g) chocolate chips or chocolate shavings, preferably 60% to 65% cacao mass
Position racks in lower and upper third of oven. Preheat the oven to 350°F (180°C) degrees. Line two half-sheet baking pans with parchment paper; set aside.
In a small bowl, whisk together the flour, cocoa powder, baking soda and salt to aerate and combine; set aside.
In a large bowl beat together the eggs, sugar and extracts with an electric mixer. Gradually blend in in the dry ingredients, then mix in the nuts and the chocolate until everything is well combined.
Divide the dough in half and form two logs, spaced apart, on one of the prepared pans, almost the length of the pan. Gently flatten the logs.
Bake for about 25 minutes, until the dough is firm and dry to the touch. Place pans on racks for and allow logs to cool.
Use a sharp, straight bladed knife (like a slicing knife) to cut the logs crosswise, on a slight diagonal, into ½-inch (12 mm) wide biscotti. Place the biscotti cut side down, evenly spaced on your two prepared pans.
Return to the oven and bake for about to the oven for 20 minutes more or until dry and firm to the touch. Cool pans on racks. The biscotti will crisp up even more upon cooling. Store cookies in airtight containers at room temperature for up to two weeks.
Our recipes are based on Monash University and FODMAP Friendly science.
Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g.
Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.