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overhead image of low FODMAP mandelbrot on green plate

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

Course: Dessert, Snack
Cuisine: American, Jewish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 30 mandelbrot
Calories: 126 kcal
Author: Dédé Wilson

Ingredients:

Mandelbrot:

  • 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

Optional Topping:

Preparation:

  1. For the Mandelbrot: Line a rimmed half-sheet pan with parchment paper. Lightly coat the pan with nonstick spray; set aside.

  2. Whisk together the flour, baking powder and salt in a bowl; set aside.
  3. 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.
  4. 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.
  5. Chill for about 30 minutes or until firm. Position rack in middle of oven. Preheat oven to 350°F/180°C.
  6. 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.

  7. 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).
  8. 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.
  9. Store cooled mandelbrot in an airtight container at room temperature for up to a week. Mine never last longer than that and you may very well get a longer storage time out of them.

Notes:

Tips
  • 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.

 

 

 

Nutrition Facts
Low FODMAP Mandelbrot
Amount Per Serving
Calories 126 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 43mg2%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.