Sugar-Free Nocciolini di Chivasso (Italian Hazelnut Cookies)

Sugar Free Nocciolini di Chivasso (Hazelnut Buttons). 1g carbs per serving.

A keto-friendly take on a refined Italian confection: these Nocciolini di Chivasso require only three core ingredients and yield tiny, crunchy hazelnut cookies that satisfy a sweet craving with minimal carbs.

What are Nocciolini di Chivasso?

Nocciolini di Chivasso [nocho-leeny-dee-keevas-so] come from Northern Italy, especially the Piedmont region. The traditional factory-made treats are pale, very light and dissolving, with a delicate nutty flavour. Classic versions rely heavily on sugar; this sugar-free recipe swaps in a powdered low‑calorie sweetener so you get all the flavour with far fewer carbs.

Ingredients and tips

You only need ground hazelnuts, powdered sweetener (icing-style), and one egg white. Whole blanched hazelnuts ground to a fine powder are ideal; pre-ground nuts work too but may produce a darker colour. If you can find the prized Piedmont variety (tonda gentile), the flavour is exceptional, though any good-quality hazelnut will give excellent results.

For the sweetener, use a powdered blend so it suspends and blends smoothly with the ground nuts. A mix of erythritol and a tiny amount of pure stevia ground to a powder works well, or use any ready-made sugar-free icing sugar substitute.

Method (overview)

1. Preheat the oven to 150 °C. Line a rack with non-stick parchment paper. Mix ground hazelnuts and powdered sweetener. Whip the egg white to soft peaks (not dry and powdery), then fold in the dry mix gently so you keep some air.

2. Transfer the loose mixture into a piping bag fitted with a 10mm round nozzle. The batter may be soft enough to drop on its own; use very light pressure. Pipe 8–10mm blobs in rows, using the tip of a knife to detach and smooth each one. You should be able to pipe about 100 small buttons from this batch.

3. Bake for 20 minutes, then turn the oven off and wedge the door open slightly so steam can escape; after 20 minutes more, open the door fully and leave the nocciolini inside to cool and crisp completely. Cooling in the oven helps them dry evenly and become crisp.

When cool, store the nocciolini in a sealed jar to keep them crisp. They also make charming small gifts packaged in cellophane with a ribbon.

Recipe (metric)