Paximadia is the Greek word for the double-baked cookies we all know and love, Biscotti. This is a vegan recipe that creates the most aromatic cookies that are perfect for dunking in your coffee!
In Crete (the part of Greece that my family comes from), these are called Kalorizika. That translates to “good luck” cookies. They’re made with olive oil, orange juice (and zest), toasted almonds, and are unbelievably easy to make.
Watch the Video Tutorial Here:
Feel free to modify the flavors to create different versions of these biscotti. Here are some of my favorite flavor combinations:
- Baklava flavored paximadia: replace the almonds with walnuts (or do a combination of almonds and walnuts), add 1 teaspoon of ground cinnamon, and 1/2 teaspoon ground cloves to the dry ingredients.
- Rose & Mastic Paximadia: substitute the orange juice with 1/4 cup lemon juice and 3/4 cup water, add 1 tablespoon of rose water to the wet ingredients, and 1/2 teaspoon of ground mastic gum to the dry ingredients.
- Substitute the almonds for your favorite nuts and dried fruit: pistachios, raisins, walnuts, pecans, figs, cranberries, or raisins.
- Almond-Anise Paximadia: Add a teaspoon of almond extract to the wet ingredients and 2 tablespoons of anise seeds to the dry ingredients.
- Dip the biscotti in melted white or dark chocolate after they’re baked.
- Substitute vegetable oil for the olive oil
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Can the Biscotti dough be frozen?
YES!! That’s one of my favorite things about this recipe. The unbaked dough keeps fresh in the freezer for up to 2 months. To freeze it: form the dough into logs, then wrap in parchment and plastic wrap. Label it and freeze! When you’re ready to bake them thaw them overnight in the refrigerator then, let the dough come to room temperature. Place on baking trays and bake!
Which olive oil is best for this recipe?
I love making these using a light olive oil. Extra-virgin, cold-pressed olive oil tends to be a bit bitter and tastes like olives. That’s why I use the more inexpensive light (in olive taste and light in color) olive oil. Feel free to substitute vegetable oil if you prefer it or if that’s what you have on hand.
Are these biscotti extra crisp and dry?
They can be. It’s up to you! If you love dry, crisp biscotti then, all you have to do is bake them longer. I suggest baking them at a lower temperature (325 °F) for about 40 minutes. Keep an eye on them because every oven bakes differently.
For a softer biscotti (my favorite), bake the cookies at 350 °F for about 20 minutes. Easy, Peasy!
The Wet Ingredients:
- • 1 cup (237 ml) olive oil
- • 1 cup (237 ml) orange juice
- • ½ teaspoon baking soda
- • 1 and ¼ cup (165 g) granulated sugar
- • 1 teaspoon pure vanilla extract
The Dry Ingredients:
- • 3 cups (475 g) all-purpose flour
- • 3 teaspoons baking powder
- • ½ teaspoon salt
- • ½-1 cup roasted chopped almonds
- • Optional: ½ teaspoon ground cinnamon, ½ cup sesame seeds, 2 teaspoons anise seeds, or ¼ teaspoon ground mastic gum
- Preheat the oven to 350 °F, 180 °C.
- Place the olive oil, sugar, vanilla extract, and half of the orange juice in the bowl of a mixer that is fitted with the flat beater attachment.
- Combine the baking soda with the remaining orange juice and mix together to dissolve the soda. It will foam up and rise so, keep it over the mixing bowl. Add to the wet ingredients and whisk together.
- Combine the dry ingredients except for the almonds and whisk together.
- While the mixer is running at low speed slowly add the dry ingredients until incorporated.
- Add the almonds and mix until combined.
- Transfer the dough to a work surface that is dusted with flour. Roll it on the flour so that it is no longer sticky. Do not add too much flour or the biscotti will be very dry.
- Cut the dough into 2 equal portions and roll each portion out into a log that is about a half-inch thick and 12-13 inched long.
- Place the logs on 2 baking trays that are lined with parchment paper and sprinkle the tops of the logs with either crushed almonds, sesame seeds, or granulated sugar. Press the topping into the dough slightly with your hand.
- Bake on the center rack (alternate the trays halfway through baking if using both racks so that they bake evenly) for 25-30 minutes or until a toothpick that is inserted in the center of the cookie comes out clean.
- Set aside to cool for 10-15 minutes.
- Slice each cookie log into 10-12 slices (about 1-inch thick).
- Place the slices on the baking trays and bake them for 30-45 minutes. The longer they bake the dryer they will be. If you prefer slightly moist (soft) biscotti, bake them for about 25 minutes.
- Allow the biscotti to cool completely and serve with Greek coffee. Enjoy!
- The biscotti dough can be prepared without a mixer. Mix everything together in a large mixing bowl starting with a whisk then, kneading with your hands.
- The biscotti stay fresh for up to 2 weeks when stored at room temperature in airtight containers.
- The uncooked biscotti dough can be stored in the freezer for up to 2 months. Form it into a log, wrap with parchment paper, then with plastic wrap and store in the freezer.
- When ready to bake the frozen dough, thaw it out overnight in the refrigerator then let it sit on the counter until it comes to room temperature and follow the baking instructions above.
- These biscotti can be flavored in many different ways:
- • Leave out the orange juice and use water instead to eliminate the orange flavor.
- • Add a teaspoon of almond extract and 2 tablespoons of anise seeds
- • Add some ground mastic with a tablespoon of rose water.
- • Spice them up with 1 teaspoon of ground cinnamon and ½ teaspoon of ground cloves with some ground walnuts. This will give them a baklava flavor.
- • Add your favorite dried fruit: cranberries, figs, raisins…
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