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.