DUKAI
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Biscotti d'Arte

Marcona almonds, Sicilian pistachios and candied orange in a finer biscotto.

An elevated turn on the classic: a softer flour, an extra yolk, orange blossom water, and luxury nuts. The dough is shaped into a single log rather than two.

One log, sliced at 1 cm

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Ingredients

  • Cake or 00 flour220 g
  • Caster sugar180 g
  • Large eggs, plus 1 extra yolk2 each
  • Orange blossom water1 tsp
  • Vanilla paste0.5 tsp
  • Sicilian orange zestof 1
  • Sea salta pinch
  • Baking powder0.5 tsp
  • Marcona almonds, toasted100 g
  • Sicilian pistachios80 g
  • Candied orange peel, finely diced40 g
  • White or ruby chocolate pearls, optional20 g

Method

  1. Preheat the oven to 165°C and line a tray.

  2. Whisk the eggs, yolk, sugar, orange blossom water, vanilla and zest until light.

  3. Sift the dry ingredients and fold them in gently.

  4. Stir in the nuts, the candied peel and the chocolate.

  5. Shape into a single log and bake for 25 to 28 minutes. Cool for 15 minutes.

  6. Slice into 1 cm pieces and bake cut side down for 8 to 10 minutes a side.

  7. Cool completely. If you want the finish, a fine drizzle of white chocolate and a little edible gold leaf.

Chef’s notes

  • Plated in the source with a quenelle of pistachio gelato, a smear of orange mascarpone cream and fresh citrus segments, with a micro mint sprig and a dusting of lemon zest.

Keeping

Store airtight. DUKAI storage guidance for how long: like any twice-baked biscotto it keeps several weeks sealed and dry at room temperature, though the candied peel makes it very slightly softer than a plain cantuccio. If they are finished with white chocolate, keep them cool and out of the light.

Allergens and diet

Gluten. Eggs. Nuts, almonds and pistachios. Milk, if finished with white chocolate.

Also in the Recipe Book

Last refined · September 2026