Low FODMAP Ginger Biscotti
These Low FODMAP Ginger Biscotti are dairy free, as I used vegetable oil instead of butter. I created them in honor of my friend Sky, who steers clear of dairy although she eats eggs. I brought them to a brunch and no one knew these were special diet food. They are gluten-free, too, and of course lactose-free.
Triple The Ginger
These contain fresh, grated ginger root, ground ginger and also chopped crystallized ginger. This last item might be a specialty item for you, depending on how well stocked your markets are. I can find it easily in my supermarkets; you can also order it online. The only problem with keeping it around is that I like to eat it like candy!
These are very easy to make. There are just two points during the recipe to pay close attention to:
1) You must chill the batter before you form the logs
2) Take care when you cut them into their biscotti shape.
Biscotti = Twice Baked
These biscotti are baked twice: once in a log shape, then again in slender biscotti shapes that you have created from cutting the logs.
I used an offset serrated knife. Try a serrated knife, or even try a very sharp slicing knife – whatever works for you. The key is to slice them thin, but not too thin and to keep them from crumbling. Make a few test cuts and see what works for you. I have found that a rocking motion works better than approaching the log straight down or using a sawing motion, but you will figure it out after a few tries.
Definitely let them rest for at least 5 minutes out of the oven before slicing. This seems to go a long way towards helping them hold their shape.
To Top Or Not To Top
You can see in the images that I played around with a dark chocolate topping. You can melt a couple of ounces of dark chocolate and zigzag/drizzle it over the biscotti…
or you can dip the biscotti, which requires more chocolate. Look how luscious this looks below!
I always like to leave some biscotti plain, too, for those so inclined.
For similar cookies, be sure to check out our Mandelbrot and our Anise Almond Biscotti.
For additional cookie recipes that are fabulous for gift-giving, be sure to click on over to our Gingerbread Cookies and Sugar Cookies.
Low FODMAP Ginger Biscotti
These Low FODMAP Ginger Biscotti are dairy-free! And GF, too.
Low FODMAP Serving Size Info: Makes 48 biscotti; 24 servings; serving size 2 biscotti
- 2 1/2 cups (363 g) low FODMAP all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- ½ cup (85 g) diced crystallized ginger
- 1 1/2 teaspoons baking powder; use gluten-free if following a gluten-free diet
- 1/4 teaspoon salt
- 1 cup (213 g) firmly packed light brown sugar
- ½ cup (120 ml) vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoons grated fresh ginger
- 1 1/2 teaspoons ground ginger
- 1 teaspoon vanilla extract
- Melted dark chocolate; see Tips
Line a rimmed half-sheet pan with parchment paper. Lightly coat the pan with nonstick spray; set aside.
Whisk together the flour, crystallized ginger, baking powder and salt in a bowl; set aside.
In a separate larger bowl whisk together the brown sugar, oil, eggs, fresh ginger, ground ginger and vanilla until well blended. Stir in the dry mixture until everything is very well combined - you might need to switch to a large silicone spatula. The dough will be sticky. Refrigerate for 1 hour.
Position rack in middle of oven. Preheat oven to 350°F (180°C).
Using a silicone spatula and damp hands form two logs, evenly spaced apart, on the prepared sheet pan, lengthwise. If you divide the dough in half and form the logs so that they truly go from one long end of the pan to the other, they will end up being the right width. They are going to spread into shape and still be very soft, which is okay.
Bake about 30 to 35 minutes or until just beginning to turn light golden brown. They should be dry to the touch. Cool pan on rack for 5 minutes - don’t rush this step - then carefully transfer logs to work surface and cut crosswise into 3/4-inch (2 cslices with a serrated knife.
Arrange biscotti with their bottoms bottom-side down so that both cut sides are exposed. Bake for about 12 to 15 minutes or until light golden brown. Cool pan on rack. Store biscotti in an airtight container at room temperature for up to 1 week. See Tips below for optional chocolate topping.
- If you want to drizzle some chocolate over half the batch, melt 4-ounces (115 g) of chocolate and either pack into a parchment cone for the look as shown, or drizzle with a fork over biscotti that is positioned flat side down on the pan. Allow chocolate to firm up and serve that day. If you want to dip the biscotti as shown below, melt twice as much chocolate, which obviously makes a much more decadent version. Again, make these biscotti the day you plan to serve them.
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.
Tell Us What You Think
2 comments for “Low FODMAP Ginger Biscotti”
Just made these and they turned out beautifully. Mind you, once all the ingredients were mixed, the chilled batter was definitely still tricky to handle but it made for easy slicing after 1st bake. Just persevere and adhere to the guide and everything will turn out perfect. I really love the crystallized ginger and will endeavour to add a little more next time along with the fresh ginger as I just love ginger in baking. Thanks so much for a lovely biscotti. Will definitely make again.
Thank you for writing and for your tips! They will help others, I am sure. The problem I have is when I have crystallized ginger around, I just want to eat it like candy!