Paximadia Recipe (Greek Biscotti)

This Paximadia recipe needs to be on your list if you love snacking on crunchy treats, especially with a cup of coffee. Equally, if you classify yourself as a dipper (like I do), these Greek biscotti are for you.

Homemade paximadia make the most delicious and thoughtful treat. They’re great if you don’t want anything excessively sweet. Best of all, they have an impressively long shelf life when stored properly, staying fresh for weeks.

If you’re into Greek-style treats and bites, check out my recipe for Cypriot sweet pastries with cheese, these traditional Easter biscuits, or these Cypriot paximadia for a beautiful savoury sesame seed breadstick snack!

Jump to:

• Why You'll Love This Recipe
• How to make Paximadia - Short Video
• Ingredients
• Instructions
• 3 Common Mistakes when Making these Biscuits
• Top Tips
• How to Store them
• FAQ
• 📖 Recipe

Why You'll Love This Recipe

This recipe for paximadia/ paximathia is a perfect blend of rich, comforting flavours that are as satisfying as they are nostalgic. The combination of orange juice, olive oil, and a touch of brandy gives these biscuits a beautiful flavour that is both robust and subtly sweet.

They are also a super versatile little bite – they can be dipped in coffee, tea, or pretty much anything to be honest. There is so much you can do with them and they fit into every meal time moment. 

I won’t go on and on about the long shelf life, but I could! The drying out process means these biscuits stay fresh for weeks, ensuring you always have a delicious treat on hand.

How to make Paximadia - Short Video

Ingredients

• Self-Raising Flour: Just good old white SRF for this recipe is fine.
  
• Sugar: White sugar adds a little sweetness.
  
• Cinnamon: I love it for its earthiness in this recipe.
  
• Salt:  Brings out all the other flavours and balances everything.
  

• Orange Juice:  First prize is freshly squeezed OJ but if you only have bottled juice, that’s okay too.
  
• Olive Oil: Adds moisture and a slight earthiness that’s oh-so Greek.
  
• Brandy: A touch of brandy makes it a little bit interesting.

• Sesame Seeds: Coating the biscotti, these add a nutty, crunchy texture that makes each bite satisfying.

Instructions

Here’s a breakdown of the process to make these delicious biscuits, with images provided to guide you through key steps.

Forming the Dough

Start by mixing your dry ingredients—flour, sugar, cinnamon, and salt—in a large bowl. Then, add the orange juice, olive oil, and brandy, mixing until a dough forms. Knead on a lightly floured surface until smooth. This step ensures that the dough is well-integrated and ready for shaping.

Rolling in Sesame Seeds

Divide the dough into two portions, rolling each into a cylinder. Wet the sesame seeds slightly to help them adhere to the dough, then roll each cylinder until evenly coated. This step adds that distinctive crunch and nutty flavour that makes paximadia so special.

Shaping and Cutting

Place the sesame-coated cylinders on a lined baking tray and gently press to flatten them slightly. Lightly score the surface with a knife to create the biscotti shape but avoid cutting all the way through. This makes it easier to slice after the initial bake.

Baking to Perfection

Bake at 160°C (fan-forced) for 30 minutes. After the initial bake, slice them into individual pieces using a serrated knife, stand them upright on the tray, and bake at a reduced temperature of 100°C for another 30 minutes. This second bake is what gives paximadia their characteristic crunch.

Hint: Use a serrated knife to slice the biscotti—it’s gentler on the delicate dough and helps maintain a clean cut.

3 Common Mistakes when Making these Biscuits

Steer clear of these typical trip-ups:

1. Overmixing the dough: This can result in tough, dense paximadia. Overworking the dough can also lead to cracks and uneven baking.
   
2. Uneven slicing: Inconsistent slices during the second bake lead to uneven textures—some pieces might be overly hard while others remain soft. Use a sharp knife and aim for uniform slices to ensure all pieces bake evenly and achieve the desired crunch.
   
3. Baking at too high a temperature: The second bake is all about drying out the rusks, not cooking them further. Baking at a high temperature can cause the rusks to brown too quickly or even burn.

Top Tips

Ok so, while this recipe is pretty easy-going, there a few things you can do to get winning results:

• Knead well: Don’t skip the kneading step. Kneading the dough helps develop the gluten and gives it its lovely texture. (This sounds contrary to the point above about overmixing – you want to try and get it just right).
  
• Consistent logs: When forming the dough into logs or rolls, ensure they’re uniform in size. This helps with even baking and consistent texture.
  
• Cool before storing: Make sure the paximadia are fully cooled after baking to avoid trapping moisture, which could soften them.

How to Store them

Store paximadia in an airtight container or jar to protect them from moisture, which can make them lose their crispness.

Keep them in a cool, dry pantry away from direct sunlight to maintain their texture and flavour.

Refrigeration isn’t necessary and may actually introduce unwanted moisture. Room temperature storage works best. If you’ve made or bought a large batch, paximadia can last for months when properly stored, making them a convenient pantry staple.

To Freeze: Make sure the rusks are fully cooled after the second bake. Any warmth can introduce moisture, which may cause freezer burn or soften them.

Pop the paximadia in a freezer-safe, airtight container or seal them tightly in a freezer bag.

FAQ

📖 Recipe