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Cantucci – Italian Almond Biscotti (gluten free)


Mama Mia!

Hello everyone, CCNE Chef Michael here, and in this episode of the Doctoronamission VLOG, It’s Cantucci!

I am thrilled today to be bringing this one to you. Because we’re gluten-free dairy-free here at Doctoronamission.

You might be thinking, “Yeah, but there’s no tasty gluten free food, Gluten-free, dairy-free is so tasteless. There’s so many beautiful things in the world I’d love to have, but it’s not gluten-free.”

Well, today, we’re going to be talking about cantucci – the Italian almond biscotti. Yes! If you love them like I do, then today I’m going to show you how to do them gluten-free. You are going to love this one.

Now, because I do hear from time to time when we talk about being gluten-free, that doesn’t necessarily mean we’re eating healthy. It does mean is healthier than having gluten, but this is a treat. These biscotti are a treat. It’s not something we’re going to eat every day.

I do have people that will say to me, “Well, Chef Michael, I’m gluten-free, gluten-free muffin for breakfast, a sandwich at lunch; it was on gluten-free bread, and my pasta at dinner was gluten-free.”

No, that doesn’t mean you had a healthy eating day. I didn’t hear any LIVE food going on there, so just understand, and don’t frown at me, because I’m not trying to take the fun out of this, however just a little disclaimer there.

And back to the fun part: gluten-free biscotti. This is not a traditional one. I’m putting my twist on it. Traditionally, the almond biscotti, the cantucci, is twice-baked. I do mine baked one time. The reason why I do that is because, I find it works.

If you’re a traditionalist, please don’t come and say, “That’s not the traditional way.” You’re right. It’s not, but I put my twist on it. I’ve added some flavours to it. And of course we’re gluten-free; we’re doing some different things.

Having said that, let’s get into it.


Units Scale

210 gr. almonds or mixed nuts

150 gr. sorghum or oat flour – 150 gr. brown rice flour – 125 gr. coconut flour

25 gr. ground almonds

25 gr. arrowroot starch – 25 gr. hemp hearts

1 t. baking powder – 1 t. vanilla – 1 t. nutmeg – 1 t. cinnamon

4 T. EV olive oil

150 gr. coconut sugar

2 whole eggs and 2 egg yolks

1 t. coarse salt (ground)


Preheat your Oven to 180 Degrees Celsius.

Lightly toast the nuts with 1 T olive oil in a pan for 3 minutes. Then roughly chop them and set aside. The hemp hearts must be ground using the kitchen tool of your choice (I use our coffee bean grinder).

Place all dry ingredients, except sugar, in a large mixing bowl and make a well (small hole in the middle of ingredients) in the middle. Whip the sugar and all wet ingredients for about a minute, then por into your dry ingredient well.

You can use a wooden spoon or spatula to slowly fold the ingredients together, and then use your hands to form the dough mix. If it seems a little dry, I will add some more olive oil, melted ghee (clarified butter), of some warm water.

Split into 2 or 4 pieces of dough depending on the size you want to have your Biscottis. Then roll the dough into log shapes, and cut the log into the Biscotti size of your choice.

Place the individual Biscottis on a baking pan lined with baking paper, brush them with some oil, egg, or ghee, and then into the oven for 10 – 15 minutes. Let them get nice and crispy brown.

Now Enjoy with friends and have them say; “Wow, these are amazing and Gluten/Dairy Free!”


The Biscottis can be cut to your size, small, large, thin, round, oval.

Try different nut choices, and you can use sorghum flour or oat flour.

Cinnamon and nutmeg are optional …

And of course the sweetener amount is up to the taste of your palette!

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Treat - Biscuit
  • Cuisine: Italian