Greek Almond Biscotti (Paximadia)
 
Prep time
Cook time
Total time
 
A traditional Greek almond and orange scented "biscotti"
Author:
Recipe type: Breakfast/Snack
Cuisine: GREEK
Serves: 20
Ingredients
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. sea salt
  • ½ cup sugar
  • 1 TBSP. orange zest (from one large orange)
  • ½ tsp. cinnamon
  • --- pinch ground cloves
  • ½ cup olive oil (or ¼ cup olive oil & ¼ cup vegetable oil)
  • 2 TBSP. orange flavored liqueur (like Grand Marnier or Cointreau)
  • ¼ cup fresh orange juice
  • ½ tsp. baking soda
  • ½ cup chopped roasted, unsalted almonds
  • ½ cup raisins (optional)
  • --- sesame seeds for the top (optional)
Instructions
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl shift together the flour, the baking powder and the salt. Set aside.
  3. In the bowl of a stand mixer, place the sugar, orange zest, cinnamon and cloves and mix briefly to combine. To the mixture add the oil and the orange liqueur and stir to incorporate.
  4. Pour the orange juice in a one-cup liquid measure. Stir in slowly the baking soda (the orange juice will foam with the baking soda addition). With the motor running, pour the orange juice over the sugar and oil mixture. Add the flour mixture, a little at a time and mix until a soft dough is formed. Fold in the almonds and mix again to incorporate. Cover the dough and allow it to rest for 20 minutes.
  5. Form the dough into three logs, about 9” each. With the help of a serrated knife, score the top of the logs on the diagonal into ½ " wide slices (to ensure easy slicing later). Sprinkle with the sesame seeds, if using. Place the logs onto the prepared baking sheet and bake them for 22 minutes. Then, move them to the top rack to bake for 5 more minutes until they get a very light golden-brown color on top.
  6. Remove the pan from the oven and lower the temperature to 300°F.
  7. Let the logs cool down for about 10 minutes, so you can slice them without crumbling. With a serrated knife, cut them into slices and arrange them cut-side down on the same baking sheet. Bake them for a second time, this time for about 15 minutes, until they are just beginning to get some color, making sure not to over bake. Transfer to a rack and allow them to cool. Store them at room temperature in an air-tight container.
Notes
For this recipe, the method of measuring the flour that I used is the “dip and sweep” method: I dip my measuring cup into the flour, scoop it out from my air-tight container and then with the back of a knife I sweep away the excess flour. My All-purpose, unbleached flour weights just under 5 oz. measured this way. Had I used the “spoon and sweep” method (used in pastry), the flour would weight about 4 ½ oz.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/greek-almond-biscotti-paximadia/