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low FODMAP anise almond biscotti on a silver plate

Low FODMAP Anise Almond Biscotti

These dry and crispy biscotti have the classic addition of almonds and optional anise seed. Dunk in your favorite hot beverage!

Low FODMAP Serving Size Info: Makes about 20 long, elegant biscotti; serving size 1 biscotti

Course: Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Makes: 20 biscotti
Calories: 98 kcal
Author: Dédé Wilson


  • 1 2/3 cups (241 g) all purpose gluten-free flour, such as Bob’s Red Mill 1 to 1 Gluten-Free All-Purpose Baking Blend
  • 1/2 teaspoon baking powder; use gluten-free if following a gluten-free diet
  • 1/4 teaspoon salt
  • 2/3 cups (131 g) sugar, plus extra
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon anise seed, optional
  • 1 1/3 cups (115 g) sliced natural or blanched almonds, lightly toasted


  1. Position a rack in the center of the oven and heat the oven to 350°F/180°C. Line a baking sheet pan with parchment and lightly coat parchment with nonstick spray.
  2. Whisk together the flour, baking powder and salt in a small bowl until aerated and combined; set aside.
  3. In another larger bowl whisk together the 2/3 cup (131 g) sugar and the eggs until very well blended and somewhat creamy. (You can also do this with an electric mixer). Beat in the vanilla, almond extract, and anise seed if using. Fold in the dry mixture until just a few floury streaks remain, then fold in the almonds.
  4. Scrape out half of the batter onto the pan. Dampen hands and use them to form the batter into a fat log about 12-inches long and 2-inches (30.5 cm by 5 cm) wide. Repeat with remaining dough and then place the logs equally spaced apart on the pan. Sprinkle with the extra sugar, about a tablespoon or so, if desired.
  5. Bake for 20 to 25 minutes or until logs are a very pale golden color. The tops might crack a bit; that’s okay. Reduce the oven temperature to 300°F/150°C. Now comes the waiting. Place pan on rack to cool for 15 minutes or until logs are barely warm to the touch. Carefully transfer logs to cutting board and use a very sharp chef’s knife to cut 1/2-inch (12 mm) biscotti on a steep diagonal. Place individual biscotti back on pan, cut side down, evenly spaced apart and bake for 10 to 12 minutes or just until they begin to take on some more color. Flip them each over carefully and bake for another 10 to 12 minutes. Cool pan on rack completely before storing. Store biscotti in an airtight container at room temperature for up to a week.


  • You can also use an equivalent amount of whole almonds, natural or blanched, lightly toasted and roughly chopped. You will get a more classic “look” with the big pieces of nuts, but I find that they make it more difficult to sliced neatly. Your choice!
Nutrition Facts
Low FODMAP Anise Almond Biscotti
Amount Per Serving
Calories 98 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 47mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 4g4%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.