Recipe for the week of November 10-14, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Preheat your oven to 350ºF and line a baking sheet with parchment paper.
Into a mixing bowl, add the eggs, vanilla extract, and orange zest. Mix with an electric mixer until combined and fluffy.
Add the sugar, and mix until the mixture is light in color. Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined.
Split the dough in half, sprinkle with flour to prevent the dough from sticking, and shape the dough into two logs, placing it on a parchment paper-lined baking sheet.
Remove the extra flour by brushing the loaves with a brush. Brush each loave with cream for a nice golden top.
Bake the biscotti for 30-35 minutes. Remove the baking sheet from the oven and let it cool for 10 minutes or until the loaves are cool to the touch.
Cut the biscotti using a serrated knife into ½ inch thick slices. Place the slices back on the parchment paper-lined baking sheet and bake for another 10-15 minutes or until crunchy.
For the Ganache’s
While the biscotti is baking, put the heavy cream in a small pot and bring to a simmer. Mixing often to ensure the cream isn’t burning at the bottom. Pour into a heat-safe bowl and mix in the chocolate chips until they are melted and fully combined into the cream, the mixture should be thick. Serve with the biscotti and enjoy!