Monday, April 18, 2011

Greek Olive Oil Biscotti with Cashews and Blood Orange: Νηστίσιμα Παξιμαδάκια με Κάσιους kai Σαγκουίνια

I always feel weird calling paximadia "Biscotti." 
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

"'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).


Nicolette said...

Yum! These look perfect for fresh coffee in the morning. Delish!

lydia said...

out of control!!

My Little Expat Kitchen said...

Yes, it's funny for me too to have to explain to people that paksimathia are biscotti.
I love that you added cashews to these. They look perfect!
Kalo Pasxa Anna!

Helen said...

Truth be told, biscotti and paximadakia aren't really my fave thing to eat. They hurt my teeth and aggravate my TMJ. I'm also not a cookie dipper. The thing that excites me about this recipe is that you've added cashew nuts (yum!) and Grand Marnier (I have it!) and cinnamon (love!). So I may be inclined to make this one day and bake it once rather than twice.

Helen said...
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Helen said...
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Elra's cooking and baking said...

WOW! Pretty tempting recipe you have hera Anna.

Anna A. said...

Nicolette - Thank you, I have been looking for ya at the Portland Farmers Market to no avail...

Lydia - Thanks lady, just like Taco Bell I guess... eeewww!

Magda - Kalo Pasxa kai efharistw pou mou grapsies.

Helen - Deleted! I am with you on the TMJ but not with you in the non-dunking. I LOVE to make stuff soggy, oh boy! I always try one of the first baked cookies and they are also delicious like Greek sugar cookies, totally TMJ friendly...and even more so with extra Grand Marnier.

Elra - Thank you!

Ivy said...

These look perfect with a cup of Greek coffee. Kalo Pascha Anna.

Anna A. said...

Ivy - Kalo Pascha!

Esi said...

Mmm, I need to bake biscotti again. The problem is, I can never wait for the second bake!

Anna A. said...

Esi - I hear you on that. I think it's a new cookie invention. Once-baked biscotti.

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