Sugar Free Nocciolini di Chivasso (Hazelnut Buttons). 1g carbs per serving.
Another week, another keto reinvention of classic Italian patisserie. This version is simple, quick and requires only three ingredients — egg white, hazelnuts and a powdered sweetener — making it perfect for a low-carb treat.
Nocciolini di Chivasso [nocho-leeny-dee-keevas-so] are a delicate specialty from Piedmont in northern Italy. Traditional factory-made examples are tiny, pale and very sweet, almost dissolving on the tongue with a gentle, nutty flavour. My sugar-free take keeps that nutty character but uses far less sweetener. The result is a bit denser than the original, yet crunchy and full of flavour.
Whole, skinless hazelnuts are ideal. Grind them to a fine powder before combining with the sweetener. If using pre-ground hazelnuts the cookies may be slightly darker in colour, but the taste will remain excellent.
Hazelnut quality varies: Piedmont’s tonda gentile variety is considered the best and offers an exceptional flavour, though it can be costly and harder to find. Use whatever good-quality hazelnuts you can source — the cookies will still be delicious and nutritious.
The sweetener must be powdered. A blend of erythritol and a pinch of pure stevia powder works well for a smooth, sugar-free icing sugar. If you prefer, use a pre-made powdered erythritol sweetener. Either way, blend the sweetener with the ground hazelnuts before folding in whipped egg white.
How to Make Sugar Free Nocciolini di Chivasso (Hazelnut Buttons)
Once the dry mix is ready, whip the egg white to soft peaks — not overly stiff — then gently fold in the hazelnut and powdered sweetener mixture. Transfer the loose mixture to a piping bag fitted with a small round nozzle and pipe tiny 10mm blobs onto parchment paper. Parchment is recommended over silicone to ensure even drying.
Work quickly and gently. The mixture may flow on its own, so use minimal pressure. Use the tip of a knife to detach each blob and round the top for a neat finish.
Bake at a low temperature, then turn the oven off and prop the door open slightly to let steam escape. After a short rest, open the oven fully and leave the nocciolini inside until completely cool and crisp. These make lovely small gifts when wrapped in cellophane with a ribbon.
Enjoy!
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Sugar Free Nocciolini di Chivasso (Hazelnut Buttons)
Ingredients
- 50 g ground hazelnuts
- 25 g powdered sweetener (icing-style)
- 1 egg white (about 40 g albumen)
Instructions
- Preheat the oven to 150 °C and line an oven rack with non-stick parchment paper.
- Stir the ground hazelnuts and powdered sweetener together until evenly combined.
- Whip the egg white to soft peaks — not dry or powdery — then gently fold in the dry mixture.
- Transfer the loose mixture into a piping bag fitted with a 10mm round nozzle.
- Pipe 1cm blobs onto the lined rack, using the tip of a knife to detach and round each blob. You should be able to make about 100 small buttons.
- Bake for 20 minutes. Turn the oven off and wedge the door slightly open to release steam; after 20 minutes, open the oven fully and leave the nocciolini inside until cold and crisp.
Notes
Whole-batch yield: 75 g.
Whole batch nutrition (approx.): Kcal 366; Fat 11 g; Carbs 3.3 g; Protein 12.5 g.
Nutrition
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Calories: 122 kcal
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Carbohydrates: 1 g
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Protein: 4 g
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Fat: 3.5 g
Y