Greeks will often enjoy a Paximadi as part of a breakfast or as a side with a Greek coffee. Since the autumn of last year, I’ve been enjoying my Greek coffee each morning and some Paximadia on the side is always nice for dunking.
With a a little Greek twist, my mom’s basic recipe has the addition of pounded anise seeds (just enough to release their flavours).
For those not in the know, anise seeds are used to flavour and aromatize Greece’s national booze of choice, Ouzo.
If you have your own Paximadia recipe, try adding some anise seeds into the mix. The aroma of these cookies baking will send you floating and the hint’O licorice flavour against the strong brew of Greek coffee is a simple joy.
Paximadia With Anise
4 cups of all-purpose flour
(approx. as the dough should be dense yet easy to roll).
1 cup vegetable oil
1 shot of Ouzo
1 cup sugar
3 large eggs
1 cup chopped almonds
1 tsp baking powder
2 tsp vanilla extract
3 Tbsp. of cracked anise seeds
(preheat your oven to 350F)
- Using your hands, mix the oil, Ouzo, sugar, vanilla, anise seeds and eggs (add 1 at a time) and incorporate well.
- In another bowl, add your baking powder and sifted flour and mix well.
- Add your wet to dry and knead with your hands for about 5 minutes. You should at this time have a soft dough.
- Form your loaves on parchment paper and leave as much empty space between each loaf.
- 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.
- Slice your Paximadia widthwise (serrated knife) 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.
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