CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Pairs of golden biscotti with almonds, fully lying in V very open as open books seen from above. Fine line of chocolate at the junction and two short strokes on each page, no writing or standing biscuit.
Suggestion for presentation

Cute & Kawaii / Cookies & cupcakes

Open-Book Biscotti

A recipe by CakeChristmas / Updated on 30 October 2026.

Two slices are brought together in a very open V, flat; a line of chocolate at the junction evokes the back of a small book.

12 pairs of reclining biscotti / Baking in boudin, cutting and then drying in the oven

12Indicative portions
35 minPreparation
45 minBaking
1 hour 30 minutesRest & Cooling
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Two slices are brought together in a very open V, flat; a line of chocolate at the junction evokes the back of a small book.

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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 in half and shape two 25 x 6 cm flat spools on a covered plate. Cook for 22 to 25 minutes, until blonde.
  3. Tiedir 15 minutes. Cut each pudding into twelve oblique slices of about 2 cm to obtain twenty-four biscotti; keep the heels to taste it.
  4. Place flat and dry for 10 minutes at 150 °C. Turn over and cook for another 10 minutes.
  5. Cool completely. Arrange the biscotti in pairs lying side by side, in a very open V shape with their long almost joined sides. Melt the chocolate and draw a line on the junction to fix them, then two very short lines on each cookie to evoke pages. Allow to freeze for 45 minutes before moving the pairs.

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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