Recipe type: Sweet Bites
Cuisine: Ketogenic. Low Carb. Sugar Free. LCHF. Grain Free. Gluten Free. Dairy Free.
Prep time: 
Cook time: 
Total time: 
Yield: 100 (±75g)
Absolutely fab-u-lous! These Italian morsels are so simple yet so incredibly tasty. Guaranteed to curb any sweet craving and perfect as little gifts or party favours.
  1. pre-heat oven to 150°C static.
  2. place non-stick parchment paper over an oven rack.
  3. stir hazelnuts and icing ‘sugar’ together.
  4. whip albumen until it forms peaks (not powdery stiff), then incorporate dry mix.
  5. transfer this loose mixture into a piping bag fitted with a 10mm round tip.
  6. with minimal pressure (if any at all - the mixture may well drop out of the nozzle by itself as it isn’t stiff), pipe 1cm blobs onto the lined rack - use the tip of a pointed knife to detach each blob from the piping tip; you should be able to create about 100 blobs no more than 10mm size.
  7. bake for 20 mins, then turn oven off and jam a wooden spoon between oven frame and door to keep it ajar; after 20 minutes, open oven door fully and leave the nocciolini inside until cooled and crisp.
Store the Nocciolini di Chivasso in a sealed jam jar and they'll stay fresh and crunchy for ages.

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
Serving: ⅓ (25g) Calories: 122 Fat: 11g Net Carbs: 1.3g Protein: 3.5g
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