Ingredients

The following ingredients have 30 Servings
  • 2 1/2 cups (363 g) low FODMAP all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour)
  • 1 1/2 teaspoons baking powder; (use gluten-free if following a gluten-free diet)
  • 1/4 teaspoon salt
  • ½ cup (1 stick; 113 g) unsalted butter, (melted)
  • 1 cup (198 g) sugar
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 3 large eggs, (at room temperature)
  • 1/2 cup (43 g) sliced almonds
  • 1/2 cup (83g) raisins or dried cranberries
  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon

Instruction

  • For the Mandelbrot: Line a rimmed half-sheet pan with parchment paper. Lightly coat the pan with nonstick spray; set aside.
  • Whisk together the flour, baking powder and salt in a bowl; set aside.
  • In a separate larger bowl whisk together the butter, sugar, extracts and eggs until well blended. Stir in the dry mixture just until a few floury streaks remain. Add almonds and dried fruit and keep stirring and folding until combined. The dough will be slightly sticky.
  • Dampen your hands and form two logs, evenly spaced apart, on the prepared sheet pan. Each log should be about 13-inches long and 2 1/4-inches (33 cm by 5.5 cm) wide.
  • Chill for about 30 minutes or until firm. Position rack in middle of oven. Preheat oven to 350°F/180°C.
  • For the Optional Topping: If you want use the topping, simply stir the sugar and cinnamon together and sprinkle over the tops of the logs.
  • 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, then carefully transfer logs to work surface and cut into 3/4-inch (2 cm) slices with a serrated knife. There will be broken pieces; some slices will end up crumbling. Just accept it instead of getting frustrated and nibble in the small pieces ☺ (if your tummy is okay with this).
  • Arrange biscotti cut side down on the two baking sheets and bake for about 8 to 10 minutes, flip them all over - carefully - to their other flat side and bake for about 8 to 10 minutes more, or until light golden brown. Cool pan on rack.
  • Store cooled mandelbrot in an airtight container at room temperature for up to a week. Mine never last longer than that and you may very well get a longer storage time out of them.