Paleo biscotti gluten-free, dairy-free

Paleo biscotti (cantucci)


Get ready to elevate your snacking game with this Paleo Cantucci recipe! These crunchy Italian almond cookies are a delight for any occasion, whether you’re indulging in a midday treat or serving them as a sophisticated dessert. Best of all, they’re paleo-friendly, meaning they’re free from grains, gluten, dairy, and refined sugars. In this blog post, we’ll guide you through the simple steps to create these irresistible cantucci from scratch, ensuring you can enjoy a guilt-free, wholesome snack that doesn’t compromise on flavor.

Paleo biscotti (cantucci)

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Course: BakeryCuisine: ItalianDifficulty: Medium


Prep time


Cooking time


Resting time




  • 2 large eggs

  • cup honey or maple syrup (113 g)

  • ½ cup hazelnut or almond flour (168 g)

  • 2 tbsp arrowroot flour

  • ½ tsp baking soda

  • ¼ tsp sea salt

  • ½ cup dried cranberries, mulberries or raisins

  • ½ cup hazelnuts or almonds

How to

  • Pre-heat the oven at 180°C/350°F.
  • Whip the eggs with the honey until frothy.
  • Add the flours, baking soda, hazelnuts, cranberries and sea salt and stir until a dough forms.
  • Put the dough on a parchment paper and shape it with your hands to create a long rectangle of dough.
  • Bake at 180°C/350°F for 20 minutes until it looks golden on the edges and top.
  • Remove from the oven and let cool for at least 1 hour. Once COMPLETELY cooled, slice the biscotti with a bread knife on a diagonal and lay them on their side.
  • Place the biscotti on a baking sheet lined with parchment paper. Bake again in pre-heated oven for an additional 15 minutes, until crunchy.

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Looking for the easy and quick gluten-free cookies?

Check out this recipe of shortbread cookies or the Levain Bakery style chocolate chip cookies. And to stay updated on all my latest recipes, check out my Instagram page.

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