Cookies/ Dessert/ Recipes for Lent/ Vegan

Vegan Chocolate & Pistachio Biscotti: Greek Paximadia

Paximadia are Greek Biscotti. These twice-baked vegan cookies are made with cocoa, chocolate chips, pistachios, and olive oil. Basically, they’re the best cookies for dunking in your coffee!

Biscotti Recipe Substitutes & Tips:

My biscotti recipe is foolproof and easy to make. However, you can customize it in many ways:

  1. Substitute the pistachios with more chocolate chips or your favorite nuts (almonds, walnuts, pecans)
  2. Add dried fruit for a chewy bite: raisins, cranberries, figs, etc.
  3. Use vegetable oil instead of olive oil (although, olive oil is my favorite)
  4. Spice them up with ground cardamom, cinnamon, or ground cloves.

What’s the best way to store the biscotti?

The uncooked dough can be wrapped in parchment and then in plastic wrap and stored in the freezer for up to 2 months. Thaw them in the refrigerator overnight and allow the dough to come to room temperature before baking.

The cooked biscotti must be completely cooled before you store them. They keep fresh stored in airtight containers at room temperature up to 2 weeks! However, that has never happened in my house. They’re usually gone in 2 days…

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What is the texture of these Paximadia? Dry or Chewy?

Make them however you like them! If you prefer a more dry biscotti, just bake them longer. About 35-40 minutes. But, keep an eye on them since all ovens vary.

For a more chewy center, that’s how I love them, bake the cookies for 15-20 minutes.

Either way, the exterior will be crispy and the interior will be aromatic and delicious! Get your coffee ready and call some friends over to share these delights.

Print Recipe

Vegan Chocolate & Pistachio Biscotti: Greek Paximadia

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By Dimitra Khan Serves: makes about 24 biscotti

Paximadia are Greek Biscotti. These twice-baked vegan cookies are made with cocoa, chocolate chips, pistachios, and olive oil. Basically, they're the best cookies for dunking in your coffee!


  • The Wet Ingredients:
  • • 1 cup olive oil
  • • ½ cup of orange juice
  • • ½ cup coffee
  • • 1 cup (210 g) light brown sugar
  • • ¼ cup (65 g) granulated sugar
  • • 1 teaspoon pure vanilla extract
  • • ½ teaspoon baking soda
  • The Dry Ingredients:
  • • 3 cups (475 g) all-purpose flour
  • • ½ cup (60 g) Dutch-processed cocoa powder
  • • 3 teaspoons baking powder
  • • ½ teaspoon salt
  • • 1 cup shelled pistachios, chopped
  • • 1 cup of chocolate chips



Preheat the oven to 350 °F, 180 °C.


Combine all of the wet ingredients (except for the orange juice and baking soda) in the bowl of a tabletop mixer fitted with the paddle attachment. Mix the baking soda and orange juice together and add to the bowl. The mixture will rise so mix it in a large cup or over the bowl in case it spills. Mix until all of the ingredients are combined.


Combine all of the dry ingredients in a large bowl and whisk together.


Add the dry ingredients to the wet ingredients in batches until combined and cookie dough is formed.


Transfer the cookie dough to a lightly floured surface and roll it in the flour until no longer sticky.


Cut it into 2 equal pieces. Roll each portion into a log that is about a half-inch in thickness and 12-13 inches long.


Place each log on 2 baking trays that are lined with parchment paper.


Bake on the center rack for 25-30 minutes or until a toothpick that is inserted in the center comes out clean. Rotate the trays halfway through baking so that they cook evenly.


Allow them to cool for 10-15 minutes.


Slice each log into about 12 pieces. Place the biscotti back on the tray and bake until the desired crispness is reached:


• For slightly chewy biscotti bake for 15-20 minutes


• For dry and crisp biscotti bake for 30-40 minutes.


Set aside to cool completely and serve with coffee.


Store the biscotti at room temperature


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 (or coffee) to eliminate the orange flavor. • Add a teaspoon of almond extract and 2 tablespoons of anise seeds • Add your favorite dried fruit: cranberries, figs, raisins… • Leave out the nuts and add more chocolate chips

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