Crispy Greek Walnut Biscotti (Paximadia) | Traditional Recipe

Print this recipe here:https://www.dimitrasdishes.com/greek-walnut-biscotti-with-olive-oil/
Ingredients
The Wet Ingredients:

1 cup (250 ml) light olive oil
¼ cup (60 ml) orange juice
1 and ¼ cup (130 g) granulated sugar
3 eggs
1 teaspoon pure vanilla extract
The Dry Ingredients:
3 and ¼ cups (460 g) all-purpose flour
1 cup (125 g) chopped walnuts
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon salt
Optional:
¼ cup sesame seeds
Instructions
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Preheat the oven to 350F, 180 °C.

In a large bowl, whisk together the flour, walnuts, baking powder, cinnamon, and salt.
In the bowl of a tabletop mixer, combine the olive oil, orange juice, sugar, eggs, and vanilla. Beat on low speed until incorporated.
Add the dry ingredients to the wet and mix until a dough forms.
Transfer the dough to a lightly floured surface and divide into 2 equal portions.
Shape each portion into a log about 12 inches long and ½ inch thick. Place on the prepared trays.
Bake in the center rack for 30 minutes, or until firm to the touch. Remove and cool for 10 minutes.
Using a serrated knife, slice each log into 1-inch-thick biscotti. Arrange slices cut side down on the trays.
Bake for 15–20 minutes more, until dry and golden.
Cool completely, then store in an airtight container.
Notes
Make Ahead & Storage: Once cooled, paximadia can be stored in an airtight container for up to 2 weeks.
Freezer Instructions: After the first bake and cooling, slice the biscotti, then freeze on a tray until solid. Transfer to freezer bags and store for up to 2 months. When ready, bake directly from frozen at 300 °F (150 °C) for 20–25 minutes until golden and crisp.
Serving Suggestion: Enjoy dunked in Greek coffee, espresso, or hot tea.

Music Used:
Greek Sun Time (With Intro)
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Its All Greek
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Hey everyone. Today I’m making one of my absolute favorite little Greek treats, bakimadaka. These are twice baked little cookies just like biscati and they’re made with olive oil, a little bit of orange juice, the warm flavors of cinnamon and walnuts and they taste delicious with some coffee. Let me show you how I make them. Okay, we’re going to begin with the dry ingredients. So, in this big bowl over here, I have 3 and 1/4 cups or 460 g of allpurpose flour. I’ll add two teaspoons of baking powder, two heaping teaspoons of ground cinnamon, and 1/4 teaspoon of salt. Whisk that all together and set it aside. And then in another big bowl, we’re going to mix our wet ingredients. So, I’m adding one cup or 250 ml of light olive oil. You want a light vegetable oil for this. And olive oil, in my opinion, is the healthiest one, but you can use whatever vegetable oil you like that doesn’t have much flavor. a quarter cup or 60 milliliters of orange juice, fresh or store-bought, either one will do, one and a/4er cups or 130 grams of granulated sugar, three whole eggs, and a teaspoon of pure vanilla extract. Whisk that all together until everything is combined and smooth. And then once it’s combined and smooth, we’re going to add the dry ingredients a little bit at a time, whisking them just until everything comes together. And then I’ll add the walnuts. At this point, you could switch to your hands or a spatula. So, we’re adding one cup of ground up walnuts. I just ground them up in my food processor. Throw them in right now and mix everything all together. If the dough is still seeming really wet and sticky, just the like mine is, have some flour nearby so you can add a little bit at a time. Try not to add too much flour so that way they don’t dry up and just become very dense. Just enough so that it’s still sticky but slightly tacky. And then once everything comes together, we’re just going to leave the bowl of dough out for 15 minutes to rest. And that’s going to help everything set and firm up a little bit. So don’t add any more flour until it gets a chance to rest for 15 minutes. I added about a half a cup more. And it’s looking really good. This is what it’s going to look like once it has rested. It’s just going to be tacky, but not too stiff and hard. I’ll transfer this onto a lightly flowered work surface and just roll it around and flour. just a little bit so that way it’s easier to handle. Cut it into two equal portions. And then I have a baking tray that’s lined with parchment paper. I’m just going to roll each portion out into a log about 12 in to about half to 1 in in thickness. And these are going to go on the baking tray. Make sure there’s some room in between because they are going to spread a little a little bit during the baking process and you don’t want them to stick together. You can sprinkle sesame seeds on top if you’d like. And if you like sesame seeds in the batter, you can add about a quarter to half a cup of sesame seeds in the batter with the walnuts. It’s totally up to you. I’ll just put sesame seeds on one because not everyone around here in my home is a fan of the of the sesame seeds. This is going to bake at 350° F for 30 minutes until they’re firm. We’re going to take it out of the oven and let it rest until it’s cool enough to handle. And then I’ll cut this into little paxima vakia into just slices just like this. You can cut them as big or as small as you like, as thick or as thin as you like. This is the perfect thickness if you ask me. And these are going to bake in the oven at 350° F for another 15- 20 minutes. If you’re putting them in together, make sure to alternate the trays so that way they bake evenly. Once they come out of the oven, you’re going to want want to let them cool a little bit. And then these taste delicious with some Greek coffee. I hope you guys give these a try. They’re ready to serve. And that’s it. Our homemade pakimaka are ready. They’re golden. They’re crunchy. And they’re full of flavor. And they’re perfect for dipping in Greek coffee, especially in the afternoon when you need a little pickme up. They’re not overly sweet. And and they’re also really good to give as gifts because the best gifts are homemade, of course. Let’s do the taste test. So good. You could really taste the cinnamon in these. And if you want to add a little hint of cloves, maybe a/ quarter teaspoon, that would round them out really well. If you want to switch up the nuts in these and use hazelnuts or pecans, those are great substitutes. I hope you guys give this recipe a try. The exact measurements and the printable recipe is on the website, demetrdishes.com. Thank you so much for spending time with me today. I’ll see you all next time. PSS.