Paximadia - Greek Biscotti With Nuts & Raisins

These Mediterranean-style twice-baked cookies, called paximadia in Greek, are a popular treat for dunking into a cup of coffee or tea. Similar to Italian biscotti, they’re wonderfully crisp but made without eggs or butter. Instead, this traditional Greek version is made with olive oil, orange juice, warm spices, and nuts, making it perfect for Lent, those following a vegan diet, or anyone looking for a dairy and egg-free bake.

If you’re looking for more Greek cookie (koulourakia) recipes, be sure to check out my orange cookies or my olive oil koulourakia, they’re also vegan and just as crunchy and flavorful as these Greek paximadia.

Ingredients & How-to

To make these Greek olive oil cookies we are going to need all-purpose flour, baking powder, orange juice, baking soda, sugar, olive oil, ground cinnamon, ground cloves, ouzo, raisins and almonds.

• Orange Juice: You could add the orange zest along with a cup of orange juice for extra aroma.
• Olive Oil: I’m using light olive oil for baking but you could also use a vegetable oil of your choice.
• Spices: You can adjust the amount of cinnamon and cloves to your liking. Some other spices that go well are ginger and nutmeg.
• Ouzo: I add a tablespoon of ouzo that makes the paximadia extra cripsy and gives some aroma. You could also use brandy or cognac or leave it out completely.
• Almonds: Chopped almonds add flavor and texture. You could also use walnuts or pistachios.

For full quantities check the recipe card down below.

01. I start by mixing the sugar and oil together with a whisk until it dissolves. I’m using light olive oil instead of extra-virgin, since it has a milder flavor and works better for baking. You can also use any other high-quality vegetable oil you like or have on hand.

02. Next, I add baking soda to the orange juice and gently mix until it starts to foam. I then pour it into the bowl and combine it with the rest. The baking soda helps make the paximadia crispy and acts as a leavening agent.

03. Next, I add the ground cinnamon and cloves, which give these Greek biscotti a wonderful warm aroma, along with a splash of ouzo or brandy or cognac. The alcohol is optional, but I highly recommend it, as it helps make the paximadia extra crisp after baking.

04. Now, it’s time to add the dry ingredients—flour and baking powder. I add them to the bowl and start mixing with my hands or a spatula until just combined. Avoid overworking the dough, as the oil may separate, making it difficult to shape the koulourakia.

05. Finally, I add the raisins and chopped nuts. I like to use almonds, but you could also use walnuts or a mix of both. I gently mix to incorporate them to the dough.

06. I divide the dough into four equal portions. Then I shape each one into an oval log and place it on a lined baking tray. The logs shouldn’t be perfectly round, they should have a slightly flattened, oval shape. Keep in mind that the baking powder and baking soda will make them rise slightly as they bake.

07. Using a knife or a dough scraper, I score each log into individual biscotti pieces, being careful not to cut all the way through. This makes them much easier to slice after the first bake.

08. Once the logs have finished their first bake, I transfer them to a wooden board and, using a serrated knife, cut through the scored lines to separate the paximadia into individual biscuits.

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09. Then, I lay the biscotti pieces flat on the baking tray for their second bake. There’s no need to leave much space between them this time, as they have already risen and won’t expand further.

10. The second bake is done at a lower temperature, allowing the paximadia to slowly dry out and become crispy all the way through without burning.

Tips

• Don’t overwork the dough as the oil will separate.
• Use a lined baking tray to prevent them from sticking to the bottom of the tray.
• Score the dough before the first bake so it’s easier to cut into individual pieces.
• After the first bake, cut the paximadia into individual pieces while still warm.

Serving suggestions

You could serve these Greek biscotti (paximadia) with a cup of coffee or tea, or with a glass of milk for the little ones.

Storage

What I love about paximadia is that they have a long shelf life. You can store them in an airtight container for up to 2 weeks, making them the perfect treat to have on hand. They’re great for serving when friends come over or simply for enjoying whenever you’re craving a crunchy homemade biscuit with your coffee or tea.

FAQ

Can I leave out the alcohol?