Almond Biscotti
Twice-baked Italian cookies with a signature crisp texture that softens when dunked in coffee or tea. Naturally dairy-free and low-FODMAP at stated portions—a satisfying treat for stable IBD when nuts are tolerated.
Almond Biscotti
Twice-baked Italian cookies with a signature crisp texture that softens when dunked in coffee or tea. Naturally dairy-free and low-FODMAP at stated portions—a satisfying treat for stable IBD when nuts are tolerated.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Preheat oven to 325°F (165°C). Line a large baking sheet with parchment paper.
325°F (165°C)Equipment: baking sheet, parchment paperWhisk together the flour, sugar, baking powder, and salt in a large mixing bowl until evenly combined.
Equipment: large mixing bowl, whiskIn a separate medium bowl, whisk the eggs, olive oil, vanilla extract, and almond extract until smooth and well blended.
Equipment: medium bowl, whiskPour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
Equipment: wooden spoonFold in the whole almonds, distributing them evenly throughout the dough.
Divide the dough in half. With lightly dampened hands, shape each half into a log about 12 inches long and 3 inches wide, smoothing the tops.
Tip: Dampen your hands to prevent stickingPlace the logs on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.
Bake for 30 minutes, until the logs are firm to the touch and light golden brown on top.
325°F (165°C)Remove from the oven and let cool on the baking sheet for 10 minutes—this makes them easier to slice without crumbling.
Tip: Cooling prevents crumbling when you sliceReduce the oven temperature to 300°F (150°C).
300°F (150°C)Using a sharp serrated knife, cut the logs diagonally into 1/2-inch slices with a gentle sawing motion.
Equipment: serrated knifeTip: Use a gentle sawing motion to prevent crackingArrange the slices cut-side down on two baking sheets, leaving a little space between each cookie.
Equipment: two baking sheetsBake for 10 minutes.
300°F (150°C)Flip each slice and bake for 10 more minutes, until the biscotti are dry and crisp to the touch.
Transfer to a wire rack and cool completely. The biscotti will harden and become extra crispy as they cool.
Equipment: wire rackTip: Biscotti harden as they cool—they'll become extra crispy
Notes
Storage
Store in an airtight container at room temperature for up to 3 weeks. They actually improve slightly over the first few days as they dry out more. The extended shelf life makes them ideal for batch baking.
Twice-baking purpose
The second bake is what creates biscotti's signature dry, crunchy texture. Don't skip this step or you'll have soft cookies instead of traditional biscotti.
Nut-free option
Omit the almonds entirely for a plain biscotti that's gentler on the gut. You can also substitute with 1/2 cup smooth almond butter mixed into the wet ingredients for almond flavor without the mechanical irritation of whole nuts.
SCD adaptation
This recipe uses wheat flour and granulated sugar, both SCD-illegal. For SCD compliance, substitute almond flour (2 1/2 cups) for wheat flour and honey (3/4 cup) for sugar. Texture will be denser and baking times may need adjustment—watch closely to prevent burning.
Slicing tip
A sharp serrated knife is essential. Use a gentle sawing motion to get clean slices without cracking or crumbling the logs. Let them cool for the full 10 minutes before slicing.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
