ouzo

I’m still experimenting using ouzo and this time I used the wonder liqueur to make a batch of Greek paximadia (pronounced pa-xee-ma-th-ee-a).  It’s a hard word to pronounce if you’re not Greek but just think of these as  Greek biscotti.  Actually, to simplify things lets’s just call them pistachio biscotti with ouzo!   They are baked twice and have a wonderful, crunchy, toasty texture.  And they are fantastic served with [...]