Low FODMAP Chocolate Hazelnut Biscotti
Crispy Low FODMAP Chocolate Hazelnut Biscotti are the perfect dunkers for your favorite hot beverage.
Low FODMAP Serving Size Info: Makes about 50 biscotti; serving size 1 biscotti
Ingredients:
- 1 ¾ cups (254 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 3/4 cups (75g) Dutch-processed cocoa powder, such as Valrhona
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup (198 g) sugar
- 1 1/4 teaspoons vanilla extract
- 1/8 teaspoon almond extract
- 1 cup (125g) hazelnuts, toasted, peeled and finely chopped
- 4- ounces (115g) chocolate chips or chocolate shavings, preferably 60% to 65% cacao mass
Preparation:
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Position racks in lower and upper third of oven. Preheat the oven to 350°F (180°C) degrees. Line two half-sheet baking pans with parchment paper; set aside.
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In a small bowl, whisk together the flour, cocoa powder, baking soda and salt to aerate and combine; set aside.
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In a large bowl beat together the eggs, sugar and extracts with an electric mixer. Gradually blend in in the dry ingredients, then mix in the nuts and the chocolate until everything is well combined.
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Divide the dough in half and form two logs, spaced apart, on one of the prepared pans, almost the length of the pan. Gently flatten the logs.
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Bake for about 25 minutes, until the dough is firm and dry to the touch. Place pans on racks for and allow logs to cool.
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Use a sharp, straight bladed knife (like a slicing knife) to cut the logs crosswise, on a slight diagonal, into ½-inch (12 mm) wide biscotti. Place the biscotti cut side down, evenly spaced on your two prepared pans.
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Return to the oven and bake for about to the oven for 20 minutes more or until dry and firm to the touch. Cool pans on racks. The biscotti will crisp up even more upon cooling. Store cookies in airtight containers at room temperature for up to two weeks.
Notes:
Tips
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
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.
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.
