Paximathakia Portokaliou, also known as Greek orange sesame biscotti, is a traditional Greek cookie that is perfect for any occasion. With its crispy texture, sweet citrus flavor, and hints of sesame seeds, this delightful treat is a favorite among locals and visitors alike. Whether you're looking for a satisfying snack to enjoy with your morning coffee or a sweet treat to serve at your next gathering, these biscotti are sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
PAXIMATHAKIA PORTOKALIOU - GREEK - ORANGE SESAME BISCOTTI
This recipe has been posted for play in ZWT9 - Greece. This recipe is from website: greekfood.about.com Greece is known for its olive oil and for fabulous sweets and the tradition of sweets made with olive oil is centuries old. These fabulous twice-baked cookies do not need to be dunked in coffee, tea, or milk but they are perfect for it.
Provided by Baby Kato
Categories Dessert
Time 2h15m
Yield 2 dozen
Number Of Ingredients 13
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)
Who says the Greeks didn't borrow anything from the Romans (or at least the Greeks from the Italians!)? This very tasty treat is pronounced 'Pahk-see-mah-THAHK-yah' in Greek, & the original recipe, which I've cut back considerably, made 10 dozen of these little buggers! Because these paximathakia are made without eggs & butter, they can be stored (after cooling COMPLETELY!) for up to 2 months in airtight plastic containers, & can be frozen. Preparation time does not include time needed for the slices to completely between the two baking sessions or at the end of the last baking time!
Provided by Sydney Mike
Categories Dessert
Time 4h30m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 127.2, Fat 6.2, SaturatedFat 0.9, Sodium 38.4, Carbohydrate 16.1, Fiber 0.6, Sugar 2.9, Protein 2
GREEK ORANGE SPOON SWEET (GLIKO KOUTALIOU PORTOKALI)
Make and share this Greek Orange Spoon Sweet (Gliko Koutaliou Portokali) recipe from Food.com.
Provided by Darkhunter
Categories Oranges
Time 2h15m
Yield 4 pints
Number Of Ingredients 2
Steps:
- Wash the oranges and thinly slice off the top and bottom.
- Put them in a pan with enough water to cover them and boil for 1 hour.
- Let them cool and then weigh them. Weigh out as much sugar.
- Cut in half horizontally and then cut the halves in half vertically.
- Cut the quarters into thin slices - 1/2" approximately.
- Empty the water from the pan and put the oranges in the pan.
- Add the sugar.
- Bring to a boil and simmer until it becomes a syrup - not too thick. This should be about 30 minutes.
- Put the hot sweet into hot sterilized jars and keep on counter until cooled. Store in refrigerator.
Nutrition Facts : Calories 86.5, Fat 0.2, Carbohydrate 21.6, Fiber 4.4, Sugar 17.2, Protein 1.7
Tips:
- Mise en place: Before starting, preheat the oven and gather all your ingredients and equipment. This will ensure a smooth baking process.
- Measuring ingredients: For accurate results, use measuring cups and spoons specifically designed for cooking. If possible, weigh your ingredients using a kitchen scale for even greater precision.
- Combining wet and dry ingredients: When combining wet and dry ingredients, start by whisking the dry ingredients together in a large bowl. Then, create a well in the center of the dry ingredients and slowly pour in the wet ingredients. Mix until just combined - overmixing can result in a tough dough.
- Chilling the dough: Chilling the dough before baking helps to develop its flavor and makes it easier to handle. If you're short on time, you can chill the dough for at least 30 minutes. However, for best results, chill the dough overnight.
- Baking the cookies: Bake the cookies in a preheated oven until they are golden brown around the edges and just starting to brown in the center. The exact baking time will vary depending on the size and thickness of your cookies.
- Serving the cookies: Allow the cookies to cool completely before serving. You can enjoy them on their own or dunk them in your favorite beverage.
Conclusion:
Paximathakia Portokaliou (Greek Orange Sesame Biscotti) are a delicious and versatile treat that can be enjoyed for breakfast, dessert, or as a snack. With their crispy texture, citrusy flavor, and nutty crunch, these cookies are sure to become a favorite. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and yields delicious results. So, gather your ingredients and give these Greek orange sesame biscotti a try. You won't be disappointed!
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