Low FODMAP Vanilla Crescents
Our Low FODMAP Vanilla Crescents are buttery, a bit crumbly and made with finely ground almonds or almond flour. The dough itself is not very sweet, but the sugary coating creates a sweet treat. You can also dip them in dark chocolate, as an alternative finish.
Low FODMAP Serving Size Info: Makes about 40 crescents; 2 cookies per serving; 20 servings
Ingredients:
Cookie:
- 1 ¾ cups (254 g) plus 2 tablespoons low FODMAP gluten-free all-purpose flour, such as Better Batter
- 4- ounces (115 g) fine blanched almond flour, such as Bob’s Red Mill brand
- Pinch salt
- 1 cup (226 g; 2 sticks) unsalted butter, at room temperature, cut into pieces
- 1/2 moist vanilla bean, or 1 teaspoon vanilla extract
- 3/4 cup (68 g) sifted confectioners’ sugar
- 2 large egg yolks
Topping:
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (23 g) sifted confectioners’ sugar
- 1/2 moist vanilla bean, or use ¼ cup (50 g) vanilla sugar, instead of granulated sugar
- Semisweet chocolate; optional
Preparation:
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For the Cookie: Place flour, almond flour and salt in bowl in a bowl and whisk together to aerate and combine.
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Place butter in bowl of mixer and beat with flat paddle on medium-high speed until creamy, about 2 minutes. Split the vanilla pod lengthwise with a sharp knife, then scrape half the vanilla bean seeds into the butter using a butter knife or spoon (reserve other half for topping). Beat butter for 1 minute to blend in the vanilla beans – or beat in 1 teaspoon vanilla extract in lieu of bean. Add confectioners’ sugar and continue beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in egg yolks.
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Turn machine off, add about one-third of the flour mixture, then turn machine onto low-speed. Gradually add remaining flour, mixing just until blended, scraping down bowl once or twice. Scrape dough onto large piece of plastic wrap. Use wrap to help shape a large, flat disc then cover with plastic wrap. Refrigerate at least 1 hour or until firm enough to roll. Dough may be refrigerated overnight in which case you may need it to soften a bit at room temperature before shaping. You may freeze dough up to 1-month double wrapped in plastic wrap; defrost in refrigerator overnight before proceeding.
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For the Topping: Place granulated sugar and confectioners’ sugar in bowl of food processor fitted with metal blade. Split the remaining half vanilla pod lengthwise with a sharp knife, then scrape the vanilla bean seeds into the sugar mixture using a butter knife or spoon. Pulse on and off several times to disperse vanilla bean seeds. Pour vanilla sugar into a small bowl; set aside.
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Preheat oven to 350°F (180°C). Line two half-sheet pans with parchment paper.
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Roll dough between your palms or on work surface into 1/2-inch (12 mm) wide logs. Cut into segments about 2 ½-inches (6 cm) long. Pinch and roll the ends to taper. Place on prepared cookie sheets about 2-inches (5 cm) apart and bend into a crescent shape. Repeat with remaining dough.
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Bake for about 10 to 12 minutes or until light golden brown around the edges and on the bottoms. Slide parchment onto racks to cool cookies for a minute or two. While still warm, carefully roll each cookie in the vanilla sugar mixture until thoroughly coated and replace on parchment on rack to cool completely.
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For an alternate finish, do not roll in sugar and instead melt semisweet chocolate and dip the tips of the crescents into the chocolate, then place on parchment lined pan and allow chocolate to set. Cookies may be stored at room temperature in an airtight container for up to 2 weeks.
Notes:
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
• Almonds: Both Monash University and FODMAP Friendly have lab tested whole almonds, and their results vary from one another. Monash says that a Green Light low FODMAP portion is 10 whole almonds at 12 g, but a high FODMAP portion is 20 whole almonds at 24 g. FODMAP Friendly gives them a “Pass” at 30 g or ¼ cup.
• Almond Meal: Monash University has tested almond meal (ground almonds) and states that a low FODMAP serving size is ¼ cup or 24 g.
• Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
• Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g.
• Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
• Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.