Chocolate-Free Almond-Hazelnut Cantucci
12 biscottis · 5 g net carbs
5g Net carbs · 15.6g Fat · 5.6g Protein · 173.7 kcal
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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.
Twice-baked almond-hazelnut biscotti made with almond flour, hazelnuts and lemon zest, shaped into logs and baked until set. The dough is bound with egg, enriched with unsalted butter and scented with vanilla extract before the first bake. After slicing, a second low-temperature toast dries each slice to a crisp, concentrating the lemon and nut flavors without chocolate. The finished cantucci are firm enough to hold their shape and have a crunchy, dry interior from the two-stage bake process.
Ingredients
almond flour160 gFlour, Almond
hazelnuts80 g
monk fruit sweetener40 gSugar substitute, Monk fruit, powder
egg2 eachEgg, Whole, raw
unsalted butter60 gButter, Without salt
vanilla extract3 g
baking powder5 gLeavening agents, Baking powder, double-acting, sodium aluminum sulfate
salt2 gSalt, Table
lemon zest4 gLemon peel, Raw
Equipment
- baking sheet
- food processor
- wire rack
Method
- Preheat the oven to 160°C (325°F) and line a baking sheet with parchment or a nonstick surface.
- Toast the hazelnuts on the baking sheet until fragrant, cool slightly, then pulse in a food processor to a coarse meal.
- Combine almond flour, baking powder and salt in a bowl and add the ground hazelnuts, mixing to distribute evenly.
- Whisk together egg, monk fruit sweetener, melted unsalted butter, vanilla extract and lemon zest until smooth, then fold the wet mixture into the dry ingredients to form a firm, slightly sticky dough.
- Turn the dough onto a work surface and shape it into two even logs; transfer the logs to the prepared baking sheet and flatten them slightly so they hold their shape.
- Bake the logs at 160°C (325°F) until set and lightly golden, about 25 minutes, then remove and let cool just until they are warm to the touch.
- Slice the warm logs on the diagonal into 12 biscotti and arrange the slices cut side down on the baking sheet.
- Return the slices to the oven and bake at 160°C (325°F) until dry and crisp on both sides, about 12 minutes, then transfer to a wire rack to cool completely.
Tips
Pro tip
- Toast whole hazelnuts until fragrant before grinding to intensify flavor.
- Pulse nuts coarsely in a food processor for a toothsome texture rather than a fine meal.
- If the log spreads during the first bake, chill it briefly before slicing to make cleaner cuts.
Frequently asked questions
- Can I use erythritol instead of monk fruit sweetener?
- Yes, erythritol can replace monk fruit sweetener in equal weight. Erythritol may give a slightly cooler mouthfeel; if using erythritol-only, ensure it is fully dissolved into the wet ingredients so the texture stays even.
- What if I only have blanched almonds instead of hazelnuts?
- You can use blanched almonds in place of hazelnuts, but the flavor will be milder and the texture slightly less crunchy. Pulse the blanched almonds to a coarse meal and toast them briefly to develop more aroma before folding into the dough.
- Why do my cantucci fall apart when I slice them?
- They were likely overbaked and brittle or cooled completely before slicing; slice when the log is still warm but firm to avoid shattering. If the log is too soft to slice cleanly, chill it briefly until it firms enough to cut without crushing.
- Why are my biscotti soft after the second bake?
- Either the slices were too thick or the oven temperature was lower than intended so surface moisture remained. Slice to even thickness and return slices to the oven until they feel dry and crisp at the edges.
- How should I store this, and can I freeze it?
- Keep it in an airtight container. Anything containing a perishable ingredient — eggs, cream, cheese, or a custard or cream filling — goes in the refrigerator at 40°F (4°C) or below rather than being left out. It also freezes: wrap it well, and expect texture rather than safety to be what limits how long it keeps. These are USDA FoodKeeper general storage guidelines, not a measurement of this specific recipe.
Per biscotti
Primary macros
Net carbs: 6.9 g total carbohydrate minus 1.9 g fiber = 5 g.
Electrolytes
Minerals
- Calcium
- 69 mg
- Iron
- 0.93 mg
- Magnesium
- 46 mg
- Phosphorus
- 113 mg
- Potassium
- 147 mg
- Zinc
- 0.65 mg
- Copper
- 0.248 mg
- Selenium
- 2.9 µg
Vitamins
- Vitamin A
- —
- Vitamin C
- —
- Vitamin D
- —
- Vitamin E
- —
- Vitamin K
- —
- Thiamin (B1)
- 0.065 mg
- Riboflavin (B2)
- 0.144 mg
- Niacin (B3)
- 0.66 mg
- Pantothenic acid (B5)
- —
- Vitamin B6
- 0.056 mg
- Folate
- 19 µg
- Vitamin B12
- —
Other nutrients
- Choline
- —
Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.
37.8 g per biscotti
8 figures are unavailable. Nothing was estimated in its place.
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Published 21 October 2026
Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.
Chocolate-Free Almond-Hazelnut Cantucci — printed from https://twentygrams.app/recipes/chocolate-free-almond-hazelnut-cantucci-0f863ebc