A traditional Greek recipe for double-baked “biscotti” made with olive oil, almonds, and oranges that is delicious and naturally vegan!
Paximadia are the Greek version of the double-baked cookies we all know as biscotti. If you have visited Greece you probably have seen them piled high in every corner bakery or pastry shop. Greeks, like the Italians, are not known for having big breakfasts, but they love these tasty treats that are the perfect accompaniment to your morning coffee or your afternoon tea break.
Paximadia are made with with olive oil instead of butter, do not contain eggs, and, have very little sugar. They get their great flavor from the warm spices, the orange zest, and the toasted almonds that are folded into the dough. Once you bake these it is hard to eat only one, no matter how hard you try!
Ingredients for the Greek Almond Biscotti (Paximadia)
The ingredients for this recipe are all pantry staples which you most probably already have in your house. Here is what we need:
- All-purpose flour
- Almonds
- Cinnamon and cloves
- Orange zest and orange juice
- Orange liqueur
- Olive oil
- Sugar
- Baking powder and baking soda
Optional additions include raisins and sesame seeds for topping. I included both in my photo at the top of this post, but used only sesame seeds in my process photos. Both versions are delicious.
Baking with olive oil
Baking with olive oil is very common in the Mediterranean countries. Savory breads, some cookies, and several seasonal fruit cakes and tarts, are all traditionally made with a mild olive oil. Replacing butter for olive oil makes a cake lighter and healthier and keeps it soft and moist. The fruity taste of a good quality extra virgin olive oil adds a distinct depth of flavor to baked goods, enhances the flavor of spices, and, goes well with fruits and nuts that are typically added to these recipes.
How to make the Greek Almond Biscotti (Paximadia) in three steps:
Unlike what people often think, the double baking process is fairly simple. Here is how it is done:
- First, we make the dough for the paximadia and then we divide it into three equal portions
- With each portion of the dough we form a log, score it on the diagonal, and bake
- After baked the first time, we slice the log through the earlier score marks to form the individual paximadia, lay them on their sides, and bake them a second time so they dry out and get crunchy
Same dough, different version: Almond-Orange cookies
If you do not have the time to double bake these Greek biscotti, there is an ever faster version which I have been enjoying a lot lately: simply form little oval cookies, about 2½” long and bake them for 14 minutes. This version has the same incredible flavor and is ready in less time!
How to store the paximadia
Because of the double-baked method, all the moisture is drawn out of the cookies, which means that they will stay fresh for a long time at room temperature. Once cooled, place the paximadia in an airtight container. They will keep for two weeks (but most likely they will disappear long before that!).
Make ahead
This recipe will make just a small batch of paximadia; about 20 of them. You can prepare the dough, cover it tightly, and keep in the refrigerator for a couple of days until you are ready to bake them. You can also freeze the unbaked dough by forming the logs, wrapping each one in parchment paper then in plastic wrap, and freezing for up to two months. When you want to bake them, defrost the dough overnight in the refrigerator. Then, allow the dough to come to room temperature, and bake!
I am pretty certain that everyone has the ingredients for these delicious paximadia already at hand, so why not make this healthy snack your weekend’s project? I know you are going to love them!
- 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)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl shift together the flour, the baking powder and the salt. Set aside.
- 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.
- 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.
- 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.
- Remove the pan from the oven and lower the temperature to 300°F.
- 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.
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Are you sure two cups of flour is correct. Tried but dough is not a dough and your picture looks like a drier dough that is workable. I added an extra half of cup but still not easily worked with and nowhere need your picture. Currently baking so we will see how they come out. Thanks
Hi Paul, the amount of flour is correct, however there was a typo in my recipe regarding the orange juice which is 1/4 cup instead of 1/2 cup. It is corrected now, thank you very much for bringing it to my attention!
These are super! Glad that you corrected the amount of orange juice. These are great either as biscotti or as a one time baked cookie. Need to watch out for the baking times is the only thing.
Thank you so much, I am so glad you liked them, Steve. These have been a staple in my house for years now! My husband and I love to have a couple of paximadia with our morning coffee!
I can’t wait to try the recipe . The photos are great and make me want to taste them Thank you.
That’s wonderful! I make these all the time, usually doubling the recipe. I know you are going to love them!
I made this recipes for my neighbor who is strict vegan, They called with this remark *awesome*
That’s awesome, Cynthia! I am so glad your neighbor loved them so much!
My neighbor called again to say her sister in law tried the biscotti and wanted the recipe immediately she loved them so much. So this recipe is making thr rounds.
That makes me so happy, to know! It is such an easy and flavorful recipe, I make them all all the time – everybody loves them in my family!
I’m in the process of making this but the dough is not ready as it’s still runny. Measured everything including the 1/4 cup orange juice, followed the recipe but it’s not a dough so I’ll add more flour.
I’ve added 1/4 cup flour and it’s now combined together. Now the question is, I have rested the dough for 20 minutes, it hasn’t risen. Is it supposed to?
Hi Marilou, I am glad you added some more flour and the dough now has come together. Sometimes, depending on the flour we use and the way we measure the flour, we might need to adjust the quantity…. The dough will not rise, as there is no yeast in it. However, the resting period is necessary to allow the dry ingredients to absorb the wet ingredients so the dough is easier to handle!
Well, further update: the dough didn’t rise so I just went ahead dividing the dough into 3 portions. It was very sticky so I sprinkled more flour. I have placed in the oven, it has risen a little bit. Watching it, it was going brown enough that I didn’t transfer the dough to the top as per instructions. I took it out after then after 10 minutes of resting, I sliced it then put it back in the oven, I think I will take it out after 5 minutes instead of 10. The smell is divine and can’t wait to try.
So glad you tried this recipe, I think you are going to love it! Let me know what you think:)
I can’t wait to try your recipe, it sounds really good. I have never used oil or baking soda before, I use a half a cup of butter and 2 eggs instead. I have found that if the dough is sticky you can roll it up in Cling Wrap to make the log, not as messy. My granddaughter and I will love making these this weekend thank you so much.
So glad you are going to try my recipe, Mary, I know you are going to like it!
These turned out perfectly. I made without nuts, just sprinkled top with sesame seeds. Very easy recipe, just added a couple extra tablespoons flour to incorporate into more of a dough like consistency. My little boy loves them. Will definitely make these often. Thank you for the recipe 🙂