Easy to Make Low FODMAP Mandelbrot
I grew up with Mandelbrot, so I knew that I wanted to re-create one for my current lifestyle. I give you Low FODMAP Mandelbrot! Tender, yet crisp. Sweet, but not too sweet. And perfect for dunking in your favorite hot beverage (black tea for me).
Every summer I would spend most of the summer months with my Nana and Jewish relatives at the beach. We would visit Aunts and Uncles and Great Aunts and Great-Great Aunts and there were some fabulous bakers in my family. Mandlebrot would make appearances and while they seemed vaguely adult, with their not-very-sweet flavor and funny, long, slender shape, I still like them very much.
Are They Biscotti?
Well, since biscotti are a twice-basked cookie, yes, Mandelbrot are a type of “biscotti”. The main difference is that classic biscotti are often very lean, with no added butter or fat, while Mandelbrot do have butter and therefore a richer, more tender texture. I think every baker should have a recipe for both! Make sure to try our Low FODMAP Almond Anise Biscotti as well, for a more traditional approach.
From my Nana and Aunts – and from me – to you – Low FODMAP Mandelbrot.
For more cookies, check out our One-Bowl Oatmeal Chocolate Chip Cookies, Our Breakfast Cookies, a S’More Chocolate Chunk Cookie, Vegan Peanut Butter Cookies and so many more! We even have a gigantic Happy Birthday Cookie!
Low FODMAP Mandelbrot
This is a richer, more tender "biscotti" type cookie - old-fashioned and great for dunking.
Low FODMAP Serving Size Info: Makes about 30 mandelbrot; serving size 1 slice
- 2 1/2 cups (363 g) low FODMAP all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour
- 1 1/2 teaspoons baking powder; use gluten-free if following a gluten-free diet
- 1/4 teaspoon salt
- ½ cup (1 stick; 113 g) unsalted butter, melted
- 1 cup (198 g) sugar
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1/2 cup (43 g) sliced almonds
- 1/2 cup (83g) raisins or dried cranberries
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
For the Mandelbrot: Line a rimmed half-sheet pan with parchment paper. Lightly coat the pan with nonstick spray; set aside.
- Whisk together the flour, baking powder and salt in a bowl; set aside.
- In a separate larger bowl whisk together the butter, sugar, extracts and eggs until well blended. Stir in the dry mixture just until a few floury streaks remain. Add almonds and dried fruit and keep stirring and folding until combined. The dough will be slightly sticky.
- Dampen your hands and form two logs, evenly spaced apart, on the prepared sheet pan. Each log should be about 13-inches long and 2 1/4-inches (33 cm by 5.5 cm) wide.
- Chill for about 30 minutes or until firm. Position rack in middle of oven. Preheat oven to 350°F/180°C.
For the Optional Topping: If you want use the topping, simply stir the sugar and cinnamon together and sprinkle over the tops of the logs.
- 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, then carefully transfer logs to work surface and cut into 3/4-inch (2 cm) slices with a serrated knife. There will be broken pieces; some slices will end up crumbling. Just accept it instead of getting frustrated and nibble in the small pieces ☺ (if your tummy is okay with this).
- Arrange biscotti cut side down on the two baking sheets and bake for about 8 to 10 minutes, flip them all over - carefully - to their other flat side and bake for about 8 to 10 minutes more, or until light golden brown. Cool pan on rack.
- While raisins and almonds are my mainstays for this Low FODMAP Mandelbrot, you can use other add-ins. You just have to watch the FODMAP content. Chocolate covered almonds are an amazing option! I have also made these with macadamias, walnuts and pecans, all of which are low FODMAP in small portions.