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Gluten-free Tuscan Cantuccini

Gluten-free Tuscan Cantuccini

How to make gluten-free cantuccini: traditional Tuscan biscuits ideal to eat after a Tuscan dinner, here prepared in a version that fits for gluten intolerants.

02 December, 2015
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Type of dish

Dietary Consideration

serves for


total time

1 HR 50 MIN


150 g, ground and 40 g slivered
Coconut flour
60 g
Bicarbonate of soda
1/2 tsp (baking)
1 tsp
Lemon zest
1 unwaxed, finely grated
Almond extract
1 tsp
Maple syrup
55 ml
55 ml


To prepare the gluten-free cantuccini, traditional biscuits from Tuscany, start heating the oven to 170°C (150° fan).

Line a large baking tray with non-stick baking paper.

Mix together the almonds, coconut flour, bicarbonate of soda, salt and lemon zest in a mixing bowl.

Add the almond extract, maple syrup and honey until the mixture forms a ball. Work in the almonds with your hands — it will be sticky.

Form the dough into a log about 2.5cm. Place on the baking tray.

Bake the gluten-free cantuccini for 15 minutes then remove and allow to cool for at least 1 hour on a wire rack.

Using a serrated knife, very carefully slice the biscotti into 1cm slices on a diagonal.

Lay the biscotti flat on the baking tray and return to the oven for 15 minutes.

Turn off the oven and open the oven door slightly.

Leave the gluten-free cantuccini to cool completely in the oven.

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