During the Christmas holiday, my good friend, Meg, brings me a plate full of her tasty biscotti. It’s not like typical twice baked crunchy biscotti but rather a cake-like biscotti. It’s not super sweet…but sweet enough. And I LOVE it!
I finally asked Meg for the recipe this year and decided it might be easy to morph into a low FODMAP recipe…and I was right. Yes!
I made my biscotti with Trader Joe’s gluten free flour blend….because I had some on hand. But I think any all purpose gluten free flour blend would work for my FODMAPs peeps. (of course, if you are wheat tolerant feel free to sub in all-purpose flour)
I made a small amount of buttercream frosting–made with a little lactose free milk and added just a thin layer of icing to the biscotti. EVERYTHING is better with buttercream…just sayin’
There is nothing innately healthy about this little cookies….but they do make a special little treat. And I think we all deserve a special treat every now and again, right?
And since it’s February and one of my favorite holidays is coming up…Valentine’s Day…I am giving away these cute straws to one lucky winner. Show your love with a fancy straw! Just leave a comment for a chance to win!
And here’s the recipe for you!
- 1 ½ tablespoons butter, at room temperature
- ½ cup sugar
- 1 egg
- 1 ½ cups gluten free all-purpose flour blend (I used Trader Joe's GF flour blend)
- 1 ½ teaspoon baking powder (use gluten free if on gf diet)
- 1/3 cup milk (lactose free)
- 1 ½ teaspoons vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- ¾-1 cup confectioner’s sugar
- 2 tablespoons butter, room temperature
- ½ teaspoon vanilla extract
- 1-2 teaspoons milk (lactose free)
- Preheat oven to 350 and cover cookie sheet with parchment paper.
- Blend the butter and sugar in medium bowl. Add in egg.
- Add gluten free flour, baking powder and milk; mix to blend.
- Add in oil and extracts.
- Drop dough by large spoonfuls onto cookie sheet into long 3 x 12 rectangle
- Bake for 20 minutes-edges should be light brown.
- Let cool and meanwhile make icing by blending 1/2 cup confectioner's sugar, butter, extract and milk. Slowly add the rest of the sugar until creamy frosting consistency.
- When biscotti is room temperature, add a thin layer of frosting on top. Add sprinkles if desired. Cut on the diagonal into 1 inch thick pieces.