Greek Biscotti Paximadia Food

GREEK BISCOTTI (PAXIMADIA)

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flours, baking powder, salt, and 1/2 cup white sesame seeds.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and 1 1/2 cups sugar on medium speed until pale. Beat in oil, ouzo, orange zest and juice, and vanilla. Reduce speed to low; gradually beat in flour mixture until well incorporated.
• Divide dough in half; transfer one half to center of a parchment-lined baking sheet. Repeat with remaining half and another parchment-lined baking sheet; shape into 12-by-6-inch logs. Mix together black sesame seeds and remaining 2 tablespoons white sesame seeds; distribute evenly over logs. Sprinkle evenly with remaining 2 tablespoons sugar. Bake until lightly golden and firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks; let cool 30 minutes. Reduce oven temperature to 300 degrees.
• Transfer logs, one at a time, to a cutting board. Using a serrated knife, cut on the diagonal into 1/4-inch-thick slices. Arrange slices, cut-side down, on fresh parchment-lined baking sheets. Bake, rotating sheets and flipping cookies halfway through, until dry and lightly golden, 35 to 40 minutes. Transfer sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

PAXIMATHAKIA PORTOKALIOU - GREEK - ORANGE SESAME BISCOTTI

Steps:

• Tips:. You do not have to use the most expensive olive oil, just use a good one.
• To toast sesame seeds, place in a single layer on a non-stick cookie sheet or baking pan and roast for about 10 minutes at 400°F To grind the toasted sesame seeds, use a small mixer/chopper, a coffee bean grinder, or a mortar and pestle.
• Make sure to cool the biscotti completely before storing. The biscotti may be stored in airtight plastic containers (not refrigerated) for several months or frozen for longer because they contain no butter or eggs.
• Biscotti Dough:.
• Dissolve the baking soda in the orange juice.
• In a mixing bowl, combine the olive oil, cinnamon, orange and lemon juice with baking soda, grated peel, water, and sesame seeds. Beat at medium high for 5 minutes until thoroughly combined and the oil and juices are not separating. (If mixing by hand, use a whisk and beat until thoroughly blended.).
• In a separate bowl, whisk together 3 cups of the flour with the sugar and baking powder.
• Add the dry mixture to the liquid slowly, using dough hooks or a wooden spoon.
• Knead with hands in the bowl until the dough holds together then turn out on a floured surface. Knead well for 10 minutes, adding more flour as needed, until the dough is smooth and soft. (The dough will be softer and oilier than other cookie doughs.).
• Divide the dough into 2 or 3 parts to make 2 or 3 small loaves. .
• Preheat oven to 390°F (200°C).
• 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 14 inches long and 1/2 to 3/4 inch high. Place the seam side down.
• Using a floured knife (not serrated), slice the loaf almost all the way through into 1/2 to 3/4" slices.
• Place the loaves on a lightly oiled (or non-stick) cookie sheet or baking pan and bake for 15 minutes at 390°F (200°C) 3 - 4 inches above the bottom of the oven.
• When ready the bottom should be golden and the top should be just starting to brown.
• Remove the loaves from the oven and cut all the way through the slices. Allow to cool completely.
• Preheat the oven to 200°-210°F (around 100°C).
• When thoroughly cooled, place all the slices upright in a very lightly oiled or non-stick baking sheet or roasting pan and bake at 200°-210°F (100°C) for 1 1/2 to 2 hours until dry.

PAXIMATHAKIA PORTOKALIOU OR ORANGE SESAME BISCOTTI (GREECE)

Steps:

• Dissolve baking soda in orange juice, then pour into large mixing bowl.
• In the same large mixing bowl, add olive oil, lemon juice & zest, cinnamon, water & sesame seeds.
• With electric mixer, beat at medium high for 5 minutes until thoroughly combined & oil & juices are not separating. [If mixing by hand, use a whisk & beat until thoroughly blended.].
• In a separate bowl, whisk together 8 cups of the flour, along with the sugar & baking powder.
• Slowly add dry mixture to liquid mixture, using either dough hooks or wooden spoon. As it the dough get stiffer, knead with hands until dough holds together, then turn out onto a floured surface.
• Knead well for about 10 minutes, adding more flour as needed, until dough is smooth & soft. [Dough will be softer & oilier than other cokie doughs.].
• Divide dough into 4 parts to make 4 small loaves.
• Preheat oven to 390 degrees F.
• For each of the 4 small loaves, knead dough until dense & holding together tightly, then form it into a loaf shape about 14 inches long & 1/2" to 3/4" high.
• Place seam side down. Then, using a floured knife (NOT serrated), slice loaf almost all the way through into 1/2" to 3/4" slices.
• Place loaves on non-stick or lightly oiled cookie sheet & bake 15 minutes, about 3-4 inches above the bottom of the oven. The bottom should be golden & the top should be just starting to brown.
• Remove loaves from oven & cut all the way through the slices, then allow to cool completely.
• Preheat oven to between 200 degrees & 210 degrees F.
• When sliced loaves are completely cooled, place all slices upright in a very lightly oiled or non-stick baking sheet.
• Return to cooler oven & bake for at least another 1 1/2 hours [for 2 hours if you want the biscotti to be really dry].
• NOTE: To toast sesame seeds, place in a single layer on a non-stick cookie sheet or baking pan & roast about 10 minutes at 400 degrees F.
• NOTE: To grind toasted sesame seeds, use a small mixer/chopper, a coffee bean grinder or a mortar & pestle.