Last year, a family friend gave my family an entire box of biscotti for Christmas. And I ate nearly all of it. Once, I even ate five in one sitting. LOL.

Since then I’ve wanted to make biscotti but I don’t know, I was just scared (?) to do it by myself. I didn’t want to mess it up and end up with inedible biscuits. So you can imagine my enthusiasm when I saw that my local farmer’s market was offering a cooking class for… yes, BISCOTTI.

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And it was only $5 for one and a half hour, including all the ingredients! Compare that to my $100 three-hour cooking classes. I called to reserve a spot immediately… in French 😎

Four other people signed up for that morning’s class, but for some reason, I was the only one who showed up! My husband felt bad for me and the instructor so he joined us. He was just going to wait around the farmer’s market anyway. It was as if we had a private cooking class!

We used cranberries as our main ingredient. Many farmers were selling cranberries at the market as it was in season. We made:

  • Compote de canneberges à la vanille et à l’orange
  • Biscotti aux canneberges et aux pistaches

My pictures are horrible because my camera died and I had only my phone. Trust me, they tasted better than they looked!

Compote des canneberges à la vanille et à l’orange

My translation: Cranberry-orange compote

Recipe here

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This recipe was incredibly EASY. Mix all the ingredients and bring to a boil.
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Wait until 3/4 of the cranberries have burst (word of the day: éclater)
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Place into cute little jars like these (courtesy of your friendly neighbourhood Dollar Store!)

Biscotti aux canneberges et aux pistaches

My translation: Cranberry and pistachio biscotti

Recipe here

In summary, making biscotti requires two stages of baking (with one long cooling stage in between) so that the biscuits harden enough.

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After mixing all the ingredients with the stand mixer, then by hand (second word of the day: grumeleuse)
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Forming the dough into “logs”
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After the first bake. Allowed to cool for 45 minutes.
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Cutting the logs diagonally using a bread knife
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Baking the second time
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And then it was done! We dipped them in white chocolate~
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Looks like I will get my biscotti this year again… and I can make a lot more for sharing! I can’t believe I was scared to do this by myself – it was pretty easy and straightforward.

We got to take home two compote jars and 16 pieces of biscotti… all these and the lesson for $10! But those 16 pieces of biscotti didn’t last long, unfortunately. We gave some to my in-laws who were visiting us that weekend. We also gave some to my husband’s cousin and her boyfriend. And then I ate four for breakfast the next day. Hehehe.

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The biscotti munchers! (Photo from Manon)

Despite having only two people in the cooking class, the farmer’s market didn’t lose too much on it. While Johannie, our instructor, pre-baked six biscotti logs for the four other people who signed up, she said they could sell the rest of the biscotti at the farmer’s market’s café. She was just surprised that the others didn’t show up because many people normally come to the cooking classes (she once even had a canning class of 30 people!). It wasn’t even raining or snowing or anything. Weird. They also have lots of workshops for little kids. Johannie said this week they were making snow globes!

Again I hit two birds with one stone – I improved my French (by listening to and asking Johannie maaaaany questions) AND I finally learned how to make biscotti!


Marché du Vieux-Port de Québec is located at 160 quai St-André, Québec City, Québec, Canada G1K 3Y2. It is open year-round, seven days out the week (Mondays to Fridays 9:00 am to 6:00 pm; weekends 9:00 am to 5:00 pm). Thank you to Johannie of the Atelier du Marché for our (inadvertent) private cooking class!

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