Paximadia, Greek biscotti

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5 from 5 votes

Paximadia, Greek biscotti

Greek biscotti or paximadia

Prep Time30

Cook Time30

Course: Dessert

Cuisine: Greek

Servings: cookies

Calories: 82kcal

Author: Helen Bitzas

Equipment

1 Stand mixer optional, but helpful
1 flour sifter or fine sieve
1 small bowl
1 Large bowl
1 kitchen scale
1 sharp knife for scoring dough
Baking tray
Parchment paper

Ingredients

3 cups sugar
3 ⅓ cups vegetable oil or other light flavoured oil
1 ⅓ cups milk we used 2% milk
5 large eggs
4 tbsp baking powder
2 ½ tsp ground cinnamon
1 ½ cups combined crushed walnuts/almonds
10 cups sifted all purpose flour
1 tsp vegetable oil

US Customary - Metric

Instructions

Preheat oven to 350 °F
In the bowl of your stand mixer combine the sugar and oil and beat for about 5 minutes at medium speed.
3 ⅓ cups vegetable oil, 3 cups sugar
Next add the milk and the eggs, one at a time. Beat for another 5 minutes. Next add your mixed nuts and mix until just combined.
1 ⅓ cups milk, 5 large eggs, 1 ½ cups combined crushed walnuts/almonds
In a small bowl combine the baking powder and cinnamon with a ¼ cup of your already measured sifted flour. Whisk to combine and then add to the bowl of your mixer.
4 tbsp baking powder, 10 cups sifted all purpose flour, 2 ½ tsp ground cinnamon
With the mixer speed set to low, begin adding the rest of the flour, about a ½ cup at a time. You may not need all of the flour. You will know that you have added enough flour when the dough starts pulling away from the sides of the mixing bowl. At this time, you will likely have to transfer the dough to a larger mixing bowl, to finish kneading by hand.
Add 1 teaspoon of oil to bottom of a large bowl.. Add your dough and keep kneading. The dough should feel a little dense and tough, to prevent it from spreading too much while baking. At the same time it should feel soft and it will be sticky. See video here.
1 tsp vegetable oil
Let the dough rest for about 10 minutes so it can firm up.
Separate out your dough into 425 grams portions. Dust your counter with a bit of flour and form the dough into logs which are 2-2 ¾ inches wide, and place on a parchment lined baking tray. The length of the log should be the width of the baking pan. Flatten a little bit using your hands. See video here.
Lightly score the dough horizontally about 1/3 of the way deep and about 3/4-1 inch apart. See video here.
Bake in middle rack of your oven for 25-30 minutes. Rotate your pan halfway through the baking time.
Remove from oven, and while still hot, and still in pan, cut your dough (where it had been scored) all the way through. Flip each piece on its side. Broil for 1-2 minutes per side; watch them carefully so that they don' t burn. See video here.
Enjoy!

Video

Notes

Paximadia will keep for several weeks stored in an airtight container at room temperature. Alternatively, you can store them in the refrigerator, or even freeze them.

The cooking time above of 30 minutes refers to 1 tray of cookies. You will be doing several trays, so please consider this in your timing.

Nutrition