CakeChristmas
CakeChristmas
Three small beveled slices of almond biscotti, naturally rounded top of the pudding, wide base covered with white on one centimeter, part of the portions.
Suggestion for presentation

Snow & Ice / Cookies & cupcakes

White-Peaked Biscotti

A recipe by CakeChristmas / Updated on 30 October 2026.

Four narrow loaves are sliced alternately to give small crisp bevelled slices; their base receives a short sock of white chocolate.

About 36 small bevelled slices, 3 per person / Baking in a pudding, cutting and then drying in the oven

12Indicative portions
20 minPreparation
37 minBaking
1 hour 45 minutesRest & Cooling
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Four narrow loaves are sliced alternately to give small crisp bevelled slices; their base receives a short sock of white chocolate.

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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. Share in four and shape four flat boudins of 18 x 3 cm, height 2 cm approximately. Cook for 20 to 23 minutes at 175°C until blond.
  3. Tiedir 15 minutes. Slice each strand every 2 cm alternating oblique cuts to obtain about nine small bevelled slices; the two irregular ends are also used.
  4. Dry the slices flat for 7 minutes at 150 °C, turn them over and dry for another 7 minutes. Cool completely. Allow 45 minutes of cooling on the wire rack.
  5. Melt the white chocolate, soak only the wide base of each tip over 1 cm, then lay flat. Use 2 to 3 g per cookie and keep the surplus. Let it take 45 minutes. Present flat or on the chocolate base if it is wide enough to hold without support.

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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