Like I'm betraying my people or something.
I offer these cookies to friends telling them its paxi-maath-ia and I get the ol cowboy stare and quickly follow up with
"...it's like biscotti - a Greek biscotti...that is vegan. And awesome."
Throughout all this fasting, I realized I haven't baked in almost a month which is unheard of for me. These cookies were my slump-breaker. I used untraditional ingredients (blood orange and cashews) in a traditional recipe and I was really happy with the results: zesty and buttery!
Greek Olive Oil Biscotti with Cashews and Blood Orange
Νηστίσιμα Παξιμαδάκια με Κάσιους kai Σαγκουίνια
Zest and juice from 1 blood orange
3/4 cup extra virgin olive oil
1/2 cup dry white wine
1/4 cup Grand Mariner
1/2 tsp cinnamon
1/4 tsp ground cloves
3/4 cup sugar
1/4 tsp baking soda
1 Tbsp baking powder
3 cups all purpose flour (I mixed whole wheat and white)
1/2 cup roasted cashews (I used salted for extra contrast)
Extra sugar for rolling
- Pre-heat oven to 350 F. Combine blood orange juice, zest, wine, oil, grand mariner, cinnamon, cloves, baking soda, baking powder, and sugar in a bowl until well mixed. Add cashews. Add flour cup by cup, mixing enough flour until dough no longer feels tacky.
- Gather dough into a ball and divide into 3 pieces. Form into three loaves.
- Place tray on middle rack and bake for 30-35 minutes. Remove from oven and cut the loaves into slices with a serrated knife. Arrange the cookie slices flat on the baking tray.
- Turn down oven temperature to 300F and bake for another 20 minutes. Then turn off oven and allow cookies to cool in the warm oven.
- Remove the Paximadia and store in airtight container for up to 6 weeks (as if they'd actually be around for that long).