I absolutely love using citrus family in recipes. When I baked this cake the other day, my apartment smelled crazy with lemon and orange. It was the freshest moment of the week, to be honest.
I LOVE vegetables. I am not vegetarian, officially. But in practice, I actually lead a vegetarian life. My catering menus and eating events are also almost always vegetarian. Among all, there is one vegetable that I cannot live without: eggplant! (And I cannot go back and check now, but I probably said this over and over again in my previous eggplant recipes…)
I ate (and made) many different kinds of biscotti all my life, but there is something about this one that takes biscotti to a new, higher level for my taste. I think it is the rather simplicity of it, and the freshness brought by lemon-lime-orange zest combo and of course, the equally zestful Sambuca, Italian herb liqueur. I saw a similar recipe in Italian Food Safari on SBS a few months ago, and working on it a few times, I made my own version of it.
A few weeks ago, while I was looking for food related documentaries or programs on Youtube to spend some time, I found “Food Safari Italy” by Australian TV network SBS. It is actually a series of programs that consist of several seasons, called “Food Safari” and in most of the episodes, they visit another cuisine. For Italian and French cuisines though, they made several episodes. Watching the Italian episodes make you drool so much that if you watch it in the middle of the night, you can’t sleep for long hours because of feeling hungry!
A long long time ago, almost like an ancient history, I used to eat these little biscuits quite a lot because my mother loved them. But we would always buy them from the pastry shop. About a month ago, while I was going through some photos on Instagram, I saw someone posted a biscotti photo and that’s when I remembered those biscotti times. So the next day I baked them!