It just wouldn't feel right to start a new blog without a proper introduction. : ) To anyone who's reading this, though there are very few (if any) of you out there, I'm Mary and I am 15 years old. I'm an aspiring chef, and a photography fan (my flickr account can be found here). A friend of mine suggested I start a food blog and post photos and recipes of my weekly culinary creations, so here I am, sharing with you a favourite of mine: biscotti.
Biscotti is one of the few things I make every week - normally on a Monday, or Tuesday. Though I use various nuts and dried fruits, my secret ingredients are rosemary and orange zest. I guess it's because they are two very homey, familiar flavours to me, and they taste great in combination with the sweetness or the biscotti. Oh, and, I'm sorry to rant, but I'm sure you foodies out there will understand what I mean - I get very irritated when I see a biscotti recipe with butter in the ingredient recipe. The biscotti that is served at Starbucks is merely an americanized version of the traditional italian classic. A traditional biscotti must be firm, hard, and strong enough to dip into coffee or tea - not cakey, fragile and overly sweet.
This recipe is one that I have come up with after trying and combining various versions of biscotti recipes in the past week after week.