Paximadia- Greek Toasted Almond Cookies

Paximadia are akin to Biscotti. My mom’s being making these for years but I haven’t had a real appreciation for them until as of late.

Paximadia are often served with coffee. They are dry and great for dunkin’. I’m a guy and baking isn’t my strong suit but I was relieved that these cookies turned out real well, were easy to make and as good as any biscotti I’ve had in a cafe.

Don’t hesitate to make lots as they hold up very well in the freezer.

Also, use them as part of a “thank you” gift to a co-worker. Buy a mug, place some Paximadia in there and wrap them with cellophane and tie it with a ribbon.

Paximadia

4 cups of all-purpose flour (approx. as the dough should be dense yet easy to roll).
1 1/2 cup vegetable oil
1 1/2 cup sugar
3 large eggs
1 cup chopped almonds
1 tsp baking powder
2 tsp vanilla extract
2 tsp almond extract
(preheat your oven to 350F)

1. Using your hands, mix the oil, eggs and sugar, vanilla & almond extracts and incorporate well.
2. Add your baking powder and flour and mix well. You should at this time have a soft dough. Add your almonds and mix again.
3. Form four loaves. Using wax paper, pour a cup of sesame seeds and wrap the paper around the loaf so that the sesame seeds coat the entire loaf. Repeat this process for each loaf and place them on a cookie sheet that’s been treated with cooking spray.
4. Bake on the middle rack of your oven for 15 to 20 minutes. Turn off your oven. Let cool until you’re able to safely handle them.
5. Slice your Paximadia widthwise and lay them back out on the cookie sheet. Place them back in the turned-off oven for at least an hour to dry out. The residual heat of the oven will do the rest of the work.

© 2007 – 2017,
Peter Minakis
. All rights reserved.