Greeks have a love affair with paximadia and I am one of them. Greek Biscotti are a staple of greek cuisine and are an everyday well-loved cookie. I have added cranberries and pistachios to this very traditional biscotti. Omit if you like but we find their tartness to be a welcome surprise.
My mother would make greek anise biscuits. The same paximadaki recipe is used here, except I have paired a fruity olive oil with earthy pistachios and cranberries. The sweet tart flavour of the cranberries make a perfect pairing to this Greek version of Biscotti.
Unsweetened and vegan-friendly Cranberry and Pistachio Paximadia are super versatile when stored in an air-tight container will last for a month in your cupboard. Greek biscotti is different to the Italian Kind, easy on your teeth when biting into them they fall apart. Paximadia are essentially a greeks solution to toast. The cookies are baked twice until they are completely dry just like toast. Paximadakia though are not made with yeast but are a mixture of olive oil, flour, an acid ( freshly squeezed juice ) and various flavourings.
These are not your average dry biscuit. They have the right amount of crunchiness and snap so they are versatile enough to be dunked into hot tea or coffee, but are not too hard to be eaten on their own.
Paximadia are not as hard as biscotti which means you don’t need a dentist appointment after you eat these little beauties. Most of the time I keep them in a sealed jar next to my coffee machine and tea kettle. Which means I’m never caught off guard when someone pops over.
The freshly squeezed juice of approximately two oranges is used as the natural sweetener for this recipe as well as the cranberries being sweet yet tart they form enough sweetness. If your browsing through recipes, you will find most of them have way too much sugar. At most you would add one-quarter of a cup of fine caster sugar if you prefer your sweets – sweet.
Greeks have a love affair with paximadia. Greek Biscotti are a staple of greek cuisine and are an everyday well-loved cookie. I have added cranberries and pistachios to this very traditional biscotti. Omit if you like and substitute with anise seeds for a totally authentic Peloponesse Biscuit but we find their tartness to be a welcome surprise. These Paximadia are 'nistisima' and vegan.
- 1 cup Olive Oil
- 1 cup freshly squeezed Orange Juice
- 3 cups Self Raising Flour Sifted
- 1/4 tsp bicarbonate of soda
- 1 tbsp vanilla
- 1/4 cup raw pistachios ( optional see note )
- 1/4 cup cranberries ( optional see note )
- lIn a large bowl mix the wet ingredients and stir.
- Sift flour, baking powder, and bicarbonate together. As you stir slowly add flour mixture. When it is too thick you will need to use your hands. To mix in all the flour. Don't over-knead.
- Add your pistachios and dried fruit. Maybe half the quantity first. See if you would like to add the rest before mixing through the remainder.
- Roll into a log, then with a knife make slices but don't slice all the way down. Your cuts should be slightly diagonal and approximately 1.5 cm apart. If they are too close together you will find they will be difficult to cut when cooked without crumbling.
- Watch the video attached to the recipe for details on how to cut.
- Place onto a greased tray and bake in a fan forced oven at 170-degree Fan Forced Oven for 40 minutes. I usually steal a corner piece and try it before deciding whether I'd like to bake the cookie further.
- Turn oven off, allow the biscotti to cool. Then slice on the perforation you made earlier. Place them back on the baking tray preferably standing. So that they bake on both sides.
- Bake again but this time in a moderately slow oven (120 degree Celcius ) for 30 minutes .
- Allow to cool before drizzling with chocolate if you decide to drizzle them with chocolate. This step is purely optional.
- Your olive oil and orange juice will always be 1:1 ratio. Follow this general rule of thumb when making paximadia.
- Substitute the cranberries and pistachios with 2 tablespoons anise seeds and also add 1/4 cup caster sugar in step 1 to make an Authentically flavoured Paximadi.
- Freshly squeezed orange juice is important for this recipe.
- Your cooking time will vary slightly. Allow for this variation.
- You can add sugar, a fine grade sugar would be recommended - caster sugar.