Friday, February 19, 2010

Paximathia - Orange Sesame Biscotti

Mary from Sydney recently wrote in with her Mother's Paximathia recipe.  A favourite of the family, these Greek biscotti's will add delicousness to any table! 

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Orange Sesame Biscotti – (Paximathia)

(makes approximately 4-5 dozen)




  • 1 cup olive oil
  • 1 cup sesame seeds
  • 1 cup sugar (brown/raw)
  • 1 tsp cinnamon
  • 1 sachet (8g) vanilla flavoured sugar
  • 1 sachet (12g) baking powder
  •  1 cup fresh orang juice
  • 2 kgs self raising flour


  In a large mixing bowl, combine all ingredients by hand (or whisk until thoroughly blended) and gradually add flour and knead with hands in the bowl until the dough holds together. Then turn out on a floured surface (sprinkle sesame seeds on this surface if desired) and knead well for 10mins adding flour as needed until the dough is smooth and soft. (Dough may be slightly softer and oilier than regular cookie doughs)

Divide the dough into 4-5 parts to make 4-5 smaller loaves.

  Preheat oven to 200 degrees celsius (390 degrees F)


 For each loaf:

• Knead the dough until dense (holding together tightly) forming it into a loaf shape. Pinch the seam together and form it into a loaf that is approximately 12 inches long, 4cms wide and ½ to ¾ inches high. Place the seam side down. Using a floured knife (not serrated), slice the almost all the way through into ½ to ¾ inch slices.

Place the loaves on a large rectangular baking tray lightly oiled (or non-stick) lined with cookie sheet /baking paper. Bake for 15 degrees at 200 degrees Celsius ensuring the tray is at least 3-4 inches from the bottom of the oven. When the bottom is golden brown and the top just starting to brown, remove the loaves from the oven and cut all the way through the slices. Allow to cool completely.

Preheat oven to 160-180 degrees Celsius

When biscuits thoroughly cooled, place all biscuits back on (non-stick) baking tray or roasting pan facing flat and bake for a further 15-20 mins or until browned. Lower oven temperature to 100 degrees Celsius for a further 15-20 mins until biscuit dries out.

Note: The recipe is for a large quantity, and they keep well, but to make fewer, just divide the recipe. Because they contain no butter or eggs, they can be stored in airtight plastic containers (not refrigerated) for several months and frozen for longer storage. Allow to cool completely before storing.

Thank you Mary!

Cocinar, comer y ser feliz!


  1. 390 is far too hot for these at the bottom of the oven. Mine were burned halfway through the first baking cycle. Next time I'll try it up higher and closer to 350.

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