Servings 70
AuthorMyHorioTotal Time1 hr 15 minsDifficultyIntermediatePaximathia are greek biscotti. These twice-baked cookies are delicious dipped into milk, coffee, or wine. They are also perfect to take with you on a road trip or on a hike as a quick snack.
To make paximathia:
In a stand mixer, beat eggs, sugar, butter, and oil on medium-high for 4-5 minutes, or until light in color and fluffy in texture.
Add the baking soda to the orange juice, mixing with a fork (it will froth quite a bit).
Add the orange juice mixture, orange peel, brandy, and warm milk to the beaten egg mixture. Beat on medium-low speed until everything is incorporated.
In a bowl, mix five cups of flour with salt, baking powder, cinnamon, cloves, and chopped nuts.
Slowly add the flour mixture to the liquid ingredients (on low speed) until incorporated.
Mix the last cup of flour in with your hands so that your stand mixer won't strain.
Your dough should be smooth to the feel and not tacky, so add more flour if needed.
Preheat oven to 325F (165C) and take out two cookie sheets.
Line the cookie sheets with parchment paper. I butter the bottom of the pan so the parchment paper won't slide around.
Divided the dough into six equal balls, three for each cookie sheet.
With lightly floured hands, form each ball into a 3" wide (7.5cm) and 3/4" (2cm) high log.
Bake until the logs are firm to the touch, about 35 minutes.
Remove them from the oven and let them cool for about 10 minutes.
Transfer the logs to a cutting board. Using a serrated knife, cut into 1/2" (2.5cm) thick slices. Arrange them cut-side down on the baking sheets.
Bake until the bottoms are golden, about 10-12 minutes.
Turn them over and bake for another 10-12 minutes longer.
Transfer paximathia to a wire rack and cool.
Store in an airtight container for up to two weeks.
Ingredients
Directions
To make paximathia:
In a stand mixer, beat eggs, sugar, butter, and oil on medium-high for 4-5 minutes, or until light in color and fluffy in texture.
Add the baking soda to the orange juice, mixing with a fork (it will froth quite a bit).
Add the orange juice mixture, orange peel, brandy, and warm milk to the beaten egg mixture. Beat on medium-low speed until everything is incorporated.
In a bowl, mix five cups of flour with salt, baking powder, cinnamon, cloves, and chopped nuts.
Slowly add the flour mixture to the liquid ingredients (on low speed) until incorporated.
Mix the last cup of flour in with your hands so that your stand mixer won't strain.
Your dough should be smooth to the feel and not tacky, so add more flour if needed.
Preheat oven to 325F (165C) and take out two cookie sheets.
Line the cookie sheets with parchment paper. I butter the bottom of the pan so the parchment paper won't slide around.
Divided the dough into six equal balls, three for each cookie sheet.
With lightly floured hands, form each ball into a 3" wide (7.5cm) and 3/4" (2cm) high log.
Bake until the logs are firm to the touch, about 35 minutes.
Remove them from the oven and let them cool for about 10 minutes.
Transfer the logs to a cutting board. Using a serrated knife, cut into 1/2" (2.5cm) thick slices. Arrange them cut-side down on the baking sheets.
Bake until the bottoms are golden, about 10-12 minutes.
Turn them over and bake for another 10-12 minutes longer.
Transfer paximathia to a wire rack and cool.
Store in an airtight container for up to two weeks.