Low FODMAP Tropical Biscotti

Name: Low FODMAP Tropical Biscotti
Total time: 100 min
Ingredients: 1 3/4 cups (254 g) low FODMAP gluten-free all-purpose flour, (such as Bob Red Mill’s Gluten Free 1 to 1 Baking Flour); 3/4 cup (149 g) sugar; 2 tablespoons fine cornmeal; 1 1/2 teaspoons baking powder; (use gluten-free if following a gluten-free diet); ¼ teaspoon salt; ½ cup (1 stick; 113 g) cold unsalted butter, cut into pieces; 2 large eggs, (at room temperature); 1/2 cup (65 g) lightly toasted macadamias, (coarsely chopped); 1/2 cup (85 g) diced dried papaya; ½ cup (85 g) diced dried pineapple; 1/3 cup (15 g) broad coconut flakes; 1 ½ ounces (42 g) (42 g) crystallized ginger, chopped (about ¼ cup)

www.fodmapeveryday.com

Our low FODMAP tropical biscotti are easy to make, but special enough for host gifts, cookie swaps or for a bake sale. Gluten free, too! And they keep well.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

1 3/4 cups (254 g) low FODMAP gluten-free all-purpose flour, (such as Bob Red Mill’s Gluten Free 1 to 1 Baking Flour)
3/4 cup (149 g) sugar
2 tablespoons fine cornmeal
1 1/2 teaspoons baking powder; (use gluten-free if following a gluten-free diet)
¼ teaspoon salt
½ cup (1 stick; 113 g) cold unsalted butter, cut into pieces
2 large eggs, (at room temperature)
1/2 cup (65 g) lightly toasted macadamias, (coarsely chopped)
1/2 cup (85 g) diced dried papaya
½ cup (85 g) diced dried pineapple
1/3 cup (15 g) broad coconut flakes
1 ½ ounces (42 g) (42 g) crystallized ginger, chopped (about ¼ cup)