CakeChristmas
CakeChristmas
The long slices of biscotti look like pencils: white chocolate body, a small dark tip and an area of blond biscuit left visible like wood. The photo shows part of the portions.
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Illusion cakes / Cookies & cupcakes

Almond Biscotti Pencils

A recipe by CakeChristmas / Updated on 30 October 2026.

The long slices of biscotti look like pencils: white chocolate body, a small dark tip and an area of blond biscuit left visible like wood.

About twenty-four biscotti, 7 to 8 cm long / Baking in a pudding, cutting and then drying in the oven

12Indicative portions
40 minPreparation
40 minBaking
1 h 15Rest & Cooling
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The long slices of biscotti look like pencils: white chocolate body, a small dark tip and an area of blond biscuit left visible like wood. 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. Form two flat rods of 27 x 5 cm on a plate. Cook 22 to 25 minutes at 175 °C until blonde.
  3. Tiedir 15 minutes. Cut long slices in a 1.5 cm thick bias, about twenty-four depending on the bias. Keep the small steps 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 down after the second cooking. Melt the two chocolates separately. Spread a thin white layer on two-thirds of a single large face of each biscotto. Keep 1 cm of naked blond biscuit near the oblique end, then dip the very last tip on 5 mm in dark chocolate to evoke the mine. Let it take 30 minutes flat, without any branding.

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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