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low FODMAP triple ginger biscotti drizzled with chocolate on parchment lined pan

Low FODMAP Ginger Biscotti

These Low FODMAP Ginger Biscotti are dairy-free! And GF, too.

Low FODMAP Serving Size Info: Makes 48 biscotti; 24 servings; serving size 2 biscotti

Course: Breakfast, Snack, Treat
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Chilling Time 1 hour
Total Time: 1 hour 45 minutes
Makes: 24 Servings
Calories: 142 kcal
Author: Dédé Wilson

Ingredients:

Biscotti:

  • 2 1/2 cups (363 g) low FODMAP all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • ½ cup (85 g) diced crystallized ginger
  • 1 1/2 teaspoons baking powder; use gluten-free if following a gluten-free diet
  • 1/4 teaspoon salt
  • 1 cup (213 g) firmly packed light brown sugar
  • ½ cup (120 ml) vegetable oil
  • 3 large eggs, at room temperature
  • 1 tablespoons grated fresh ginger
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon vanilla extract

Optional Topping:

  • Melted dark chocolate; see Tips

Preparation:

  1. Line a rimmed half-sheet pan with parchment paper. Lightly coat the pan with nonstick spray; set aside.
  2. Whisk together the flour, crystallized ginger, baking powder and salt in a bowl; set aside.
  3. In a separate larger bowl whisk together the brown sugar, oil, eggs, fresh ginger, ground ginger and vanilla until well blended. Stir in the dry mixture until everything is very well combined - you might need to switch to a large silicone spatula. The dough will be sticky. Refrigerate for 1 hour.
  4. Position rack in middle of oven. Preheat oven to 350°F (180°C).
  5. Using a silicone spatula and damp hands form two logs, evenly spaced apart, on the prepared sheet pan, lengthwise. If you divide the dough in half and form the logs so that they truly go from one long end of the pan to the other, they will end up being the right width. They are going to spread into shape and still be very soft, which is okay.
  6. 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 - don’t rush this step - then carefully transfer logs to work surface and cut crosswise into 3/4-inch (2 cslices with a serrated knife.
  7. Arrange biscotti with their bottoms bottom-side down so that both cut sides are exposed. Bake for about 12 to 15 minutes or until light golden brown. Cool pan on rack. Store biscotti in an airtight container at room temperature for up to 1 week. See Tips below for optional chocolate topping.

Notes:

Tips

  • If you want to drizzle some chocolate over half the batch, melt 4-ounces (115 g) of chocolate and either pack into a parchment cone for the look as shown, or drizzle with a fork over biscotti that is positioned flat side down on the pan. Allow chocolate to firm up and serve that day. If you want to dip the biscotti as shown below, melt twice as much chocolate, which obviously makes a much more decadent version. Again, make these biscotti the day you plan to serve them.
Nutrition Facts
Low FODMAP Ginger Biscotti
Amount Per Serving
Calories 142 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 54mg2%
Potassium 2mg0%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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