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Low FODMAP Tropical Biscotti on white platter with green napkin; cooling on cooling rack in background

Low FODMAP Tropical Biscotti

Our low FODMAP Tropical Biscotti combine dried papaya, pineapple and coconut with macadamias for an island vibe in a crispy cookie.

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

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Cooling Time: 30 minutes
Total Time: 1 hour 40 minutes
Makes: 24 Servings
Calories: 160 kcal
Author: Dédé Wilson



  1. Position racks in upper and lower third of oven. Preheat oven to 325°F (165°C). Line two half-sheet pans with parchment paper; set aside.
  2. In a stand mixer fitted with the paddle attachment, beat flour, sugar, cornmeal, baking powder and salt to combine. Add butter pieces, beating on medium speed until coarse crumbs form, about 2 minutes. (You can do this with a hand mixer; mixing times will be longer. Use visual cues).
  3. Reduce speed to low and add eggs, one at a time, beating well after each addition. Keep beating until a stiff dough forms. Beat in macadamias, papaya, pineapple, coconut and ginger. If the dough is too stiff, simply empty dough out of bowl and knead with hands until fruit, nuts and ginger and distributed evenly. Divide dough in half and roll each half into a 12-inch (30.5 cm) log. Transfer logs to one of the prepared pans, separated apart. Pat each log into a 2-inch (5 cm) wide log.
  4. Bake until golden brown, about 35 to 45 minutes. The logs will be dry to the touch and should feel a bit firm. Leave logs on pan and cool completely on a wire rack. This will take quite a while, possibly up to 30 minutes. Do not rush this step.
  5. Cut logs crosswise into ½-inch (12 mm) biscotti. I have best success using a chef’s knife and the following technique: Place a log in front of you horizontally, then take the knife and place the tip in contact with the cutting surface on the far side of the log. Use a rocking motion to bring the knife towards you; it will go down into the log, creating the slice. Go slowly and methodically. You will most likely lose a few biscotti to crumbles; don’t fret! Place biscotti evenly spaced apart, cut side down, on both baking sheets.
  6. Bake, rotating sheets back to front and from one rack to the other halfway through, until just a very light golden color, about 15 to 18 minutes total. Cool cookies completely on pans set on wire racks. Store in an airtight container at room temperature for up to 2 weeks.



FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Coconut – Dried coconut has been lab tested by both FODMAP Friendly and Monash University. Monash states has established that the low FODMAP amount is ½ cup (30 g). For this recipe I like to use the broad, large flakes.
  • Dried Papaya – Monash University has lab tested dried papaya and a low FODMAP serving size is 5 g.
  • Dried Pineapple – Dried pineapple has been lab tested by Monash University and has a moderate FODMAP serving size of 25 g; the FODMAP is fructans. They have not determined a low FODMAP serving size, which is why our recipe could potentially have a fructan content and is labeled as such. Use your own reactions as a guide.
  • Macadamias – Many nuts can be enjoyed on the low FODMAP diet and macadamias are one of them. A 40 g serving, which is about 20 whole nuts, is low FODMAP. They have only shown trace amounts of FODMAPs in lab tests.

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.

Nutrition Facts
Low FODMAP Tropical Biscotti
Amount Per Serving
Calories 160 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 51mg2%
Potassium 3mg0%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 13g14%
Protein 1g2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.