CakeChristmas
CakeChristmas
The biscotti are long, narrow and cut in pronounced bias. A black end and two short white lines recall brush strokes on a manga page. The photo shows part of the portions.
Suggestion for presentation

Manga & Chibi / Cookies & cupcakes

Biscotti brush strokes

A recipe by CakeChristmas / Updated on 30 October 2026.

The biscotti are long, narrow and cut in pronounced bias. A black end and two short white lines recall brush strokes on a manga page.

About twenty-four crisp oblique slices / Baking in buddhist, cutting and then drying in the oven

12Indicative portions
35 minPreparation
40 minBaking
1 h 15Rest & Cooling
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Dessert in this mood

The biscotti are long, narrow and cut in pronounced bias. A black end and two short white lines recall brush strokes on a manga page. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 12 servings.

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Preparation

  1. Heat to 175 °C. Mix flour, sugar, baking powder, salt and zest. Stir in eggs and almonds; form a firm paste.
  2. Divide the dough in half and shape two 27 x 5 cm flat puddings on a lined plate. Cook 22 to 25 minutes at 175 °C, until blonde.
  3. Tiedir 15 minutes. Cut slices 1.5 cm thick at a marked angle; aim for about twenty-four long slices, keeping the small beginnings to taste it.
  4. Place the slices flat and cook for 8 minutes at 150 °C. Turn over and dry for another 8 minutes.
  5. Cool on a wire rack. Melt the chocolates separately. Dip only one tip of each biscuit into the dark chocolate and then draw two short thick white lines on this end, without masking the almond slice. Let it take 30 minutes.

Preserve and Serve

2 weeks in dry airtight box.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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