I am not a big dunker of things in coffee. I don’t like mushy things and it can happen way too quickly. Although I do like the occasional biscotti, most of them are rock hard and you risk breaking one of your teeth if they aren’t at least slightly moistened. So when my mom gave me this recipe from a Greek friend, I realized that when you make your own biscotti or Paximadia, as the Greek version is called, you can adjust the baking time to make it as hard or soft as you want. I go for a medium range. It has the wonderful taste and texture, but no risk involved.
So here is the Greek Paximadia version:
3 large eggs
1 cup of sugar
1 tsp vanilla
1 cup veggie oil (not olive since it’s too strong)
2 ½ cups of a.p. flour
1 ½ tsp of baking powder
½ tsp of cinnamon
½ cup of finely chopped walnuts
Sesame seeds (optional)
“Note: You can use whatever baking containers that you have. This recipe uses 3 metal ice cube trays without the inserts. I use rectangular tart trays with removable bottoms for ease of getting it out.”
-Lightly oil the bottom and sides of whatever baking containers you are using.
-Beat eggs with sugar for 3 minutes.
-Add the oil and vanilla and beat again.
-In a bowl mix flour, baking powder, cinnamon and nuts and spoon into the batter.
-Fill the bakeware half full.
-Optional - sprinkle with sesame seeds.
-Place in the refrigerator overnight or for at least 5 hours. (I personally skip this step and haven’t noticed a difference. Some would say that it develops more flavor by letting the dough rest.)
-Bake at 350 for 20-25 minutes or until lightly browned and slightly crusty.
-Cool for 10 minutes.
-Remove from tray.
-Slice ½ inch thick and place on a baking sheet.
-Continue baking for a few minutes on each side of the cookie until it’s done to your liking. Remember as they cool they will get slightly harder so allow for that.
These cookies last a very long time if placed in a tin. However, if you don’t make a double batch they could go very quickly because they are pretty addictive. Also I have changed out the various flavors like you can in most cookie recipes. Sometimes I add bits of things leftover from Christmas baking like citron or orange peel, chocolate nibs, dried cranberries and I have also changed the flavoring to anise or cinnamon or orange. I have even added a bit of cocoa powder and added less flour. So far everything has worked.
I know this recipe will work for you and your teeth will thank you as well!