Gluten Free Biscotti – A Low FODMAP Dessert | Pretty Delicious Life
I was originally planning to save this recipe for Christmas, but I am just too excited about these gluten free biscotti that I had to share as soon as possible! This was my first time attempting such a low FODMAP dessert so I did a little research and found a gluten free biscotti recipe that I could try out myself, from King Arthur Flour. I made a few tweaks to ensure the gluten free biscotti was also refined sugar free so it was more of a low FODMAP friendly dessert, and while I think I may still play around with it ever so slightly, the King Arthur Flour original recipe is pretty spot on!
While I always prefer to develop my own recipes, when baking something I’ve never before attempted, sometimes it’s more fun just to follow a tried and true recipe and give it a few low FODMAP friendly dessert tweaks. I’m no stranger to baking fails but I was really craving gluten free chocolate dipped biscotti in the worst way and honestly just wanted to make sure the recipe came out properly! I’m sure you know what I mean! Now that I know how to make gluten free chocolate dipped biscotti, I will be experimenting with a paleo version next, but in the meantime, this recipe is gluten free and refined sugar free which is honestly good enough for me! With all the holiday baking I’ve been doing lately, it felt so nice to bake someone else’s recipe, allowing me to relax and just enjoy the process. I so often get lost in the creation of recipes, low FODMAP desserts especially because they take a lot more thought and effort, that I forget to just let go and ENJOY the process!
OK so, why was I trying to hold out on you until Christmas to share these chocolate dipped gluten free biscotti with you? Well, I guess I’ll let the cat out of the bag!
During the week leading up to Christmas Eve, I will be hosting a Feast of the Seven Dishes menu on the blog and Instagram! Growing up in a big Italian family, we always enjoyed some sort of variation of the traditional Feast of the Seven Fishes on Christmas Eve, but there are tons of traditional Italian Christmas desserts, appetizers, and main courses that remind me of the whole Christmas season, chocolate dipped biscotti being one of them, and I wanted to make sure I shared my favorites with you!
A few tips for you before we jump into the recipe:
First, I think the original recipe from King Arthur Flour calls for a bit too little butter. I would suggest adding 1/2 additional tbsp to add a little additional moisture so the dough is slightly less crumbly but NO MORE than that. Traditionally, biscotti recipes do not call for butter, their only wet ingredient is egg, but I really enjoy the buttery flavor this recipe has. You could even go the extra mile and brown the butter before adding! I haven’t tried that yet but will be experimenting when I play with the paleo biscotti recipe.
Use a bench scraper to shape the dough. It makes it MUCH easier to get a more precise shape.
Lastly, after the first bake, DO NOT skip the step of misting the dough before slicing. It helps the dough slice more easily. I also found it to be more helpful to use a large serrated bread knife to slice the gluten free biscotti prior to putting them back in the oven for their second bake.
Ingredients
6 tbsp butter, softened
2/3 cup monkfruit
1/2 tsp salt
2 tsp vanilla extract
2 tsp almond extract
1 1/2 tsp baking powder
2 large eggs
2 cups gluten free flour
additional monkfruit for sprinkling
optional for dipping:
1/2 cup melted chocolate chips
2-3 tbsp refined sugar free “suntella”
1/4 cup slivered + crushed almonds
- Pre-heat oven to 350F and grease a baking sheet or line with parchment or a silicone baking mat.
- In the bowl of a stand mixer, beat the butter, sugar, salt, baking soda, vanilla, and almond extract until the mixture is smooth and creamy, about 1 minute.
- Next, beat in the eggs . The batter will likely look curdled but don’t worry it will smooth out. With your mixer on low, gradually add in flour mixing until smooth. The dough will then begin to feel sticky.
- Plop the dough onto the baking sheet and divide into two, shaping it with your bench scraper into rectangles as shown above. Sprinkle with monkfruit prior to baking.
- Bake the dough for 25 minutes.
- After 25 minutes, remove from the oven, reduce temperature to 325F and spritz dough with room temperature water being sure to mist the edges and top evenly.
- Transfer to a cutting board if necessary and slice the dough logs into 1/2″ cookies using a serrated knife.
- Arrange biscotti back on the baking sheet and bake for an additional 25-30 minutes or until biscotti are golden brown.
- Remove biscotti from the oven and transfer to a cooling rack. Can be stored in a an airtight container at room temperature.
- If you’re going to add the chocolate dip, add a pot of water to the stove top and allow it to boil.
- In a heat proof bowl add 2-3 tbsp of Lakanto Suntella* + 1/2 cup chocolate chips. With the heat on low, using a silicone spatula fold the chocolate chips into the Suntella until the chocolate has fully melted. In a separate bowl, add slivered almonds. When chocolate is fully melted, remove the bowl from the heat and dip gluten free biscotti into the chocolate, then into the slivered almonds. Arrange on baking sheet and chill in the fridge to set the chocolate.
*Lakanto Suntella is a keto friendly version of everyone’s favorite chocolate hazelnut spread. It’s not necessary if you do not have it, you can simply use melted chocolate, but I highly recommend trying it out if you like chocolate hazelnut flavor!
Gluten Free Biscotti
Ingredients
- 6 tbsp butter softened
- 2/3 cup monkfruit
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 tsp almond extract
- 1 1/2 tsp baking powder
- 2 large eggs
- 2 cups gluten free flour
- additional monkfruit for sprinkling
- optional for dipping:
- 1/2 cup melted chocolate chips
- 3 tbsp refined sugar free “suntella”
- 1/4 cupslivered + crushed almonds
Instructions
- Pre-heat oven to 350F and grease a baking sheet or line with parchment or a silicone baking mat.
- In the bowl of a stand mixer, beat the butter, sugar, salt, baking soda, vanilla, and almond extract until the mixture is smooth and creamy, about 1 minute.
- Next, beat in the eggs . The batter will likely look curdled but don’t worry it will smooth out. With your mixer on low, gradually add in flour mixing until smooth. The dough will then begin to feel sticky.
- Plop the dough onto the baking sheet and divide into two, shaping it with your bench scraper into rectangles as shown above. Sprinkle with monkfruit prior to baking.
- Bake the dough for 25 minutes.
- After 25 minutes, remove from the oven, reduce temperature to 325F and spritz dough with room temperature water being sure to mist the edges and top evenly.
- Transfer to a cutting board if necessary and slice the dough logs into 1/2″ cookies using a serrated knife.
- Arrange biscotti back on the baking sheet and bake for an additional 25-30 minutes or until biscotti are golden brown.
- Remove biscotti from the oven and transfer to a cooling rack. Can be stored in a an airtight container at room temperature.
- If you’re going to add the chocolate dip, add a pot of water to the stove top and allow it to boil.
- In a heat proof bowl add 2-3 tbsp of Lakanto Suntella* + 1/2 cup chocolate chips. With the heat on low, using a silicone spatula fold the chocolate chips into the Suntella until the chocolate has fully melted. In a separate bowl, add slivered almonds. When chocolate is fully melted, remove the bowl from the heat and dip gluten free biscotti into the chocolate, then into the slivered almonds. Arrange on baking sheet and chill in the fridge to set the chocolate.
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