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.

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19 Comments for “Paximadia- Greek Toasted Almond Cookies”

Valli

says:

I haven’t heard of Paximadia before. They sound terrific. I do like biscotti for dunking so these would be great!!Bring on the Greek coffee!!!!

Janet

says:

I’ve never heard of Praximadia before either. These look great! Almost everything tastes better dunked in coffee doesn’t it?? (well maybe not mayonnaise – ew…)

Patricia Scarpin

says:

Peter, I think your baking skills are quite good! These look wonderful!

And what a nice idea to please someone we care for. Lovely.

Anonymous

says:

My absolute favorite of ALL time! I dip mine in orange juice and eat them for breakfast. Such an under-rated cookie, why save them for lent???

Great recipe!

Jeena

says:

Hi Peter I bet you had great food growing up with a mum that can cook like this. Love the recipe you make it sound simple too. I would love to exchange links with you, I have already added your link to my blog. :) Can’t wait to see more of your recipes. :)

Anonymous

says:

Peter, Thanks for your help with this recipe. They turned out fantastic. I’ll make them again and again. Kaye N. (Vancouver, WA)

says:

I am tempted to make these for 2 reasons: my addiction to biscottis and to see if my dad gets a flashback to his childhood reminding him of his beloved Fotini upon tasting them