Greek biscotti with ouzo and almonds (paximádia)

Biscotti are lovely biscuits, a bit harder than the usual biscuits as they are baked twice, hence the origin of the word from the latin phrase bis coctus- twice baked.

In Greece we call  them “paximádia”. We not only make sweet paximádia, but also savory ones. Today we’ve got the most popular version. Paximádia that are flavored with Greek ouzo and made even crunchier by adding almonds!


Ouzo and almond Greek biscotti (paximádia)


Yields 30-40 pieces

250 ml esti extra virgin olive oil

500 gr all-purpose flour

150 gr caster sugar

150 gr orange juice

1 teaspoon baking soda

1 teaspoon baking powder

pinch of salt

1 wine glass ouzo

½ cup almonds coarsely chopped


Preheat oven at 170 degrees

In a bowl mix flour, salt, baking powder and baking soda.

In another bowl mix olive oil with sugar, orange juice and ouzo until you feel with your fingers that the sugar has melted. Add the flour mixture and the almonds. Mix well to form a pliable dough.  Form the dough into a log- 2 logs if using smaller baking tray-  and press lightly. Place the log on the baking tray lined with baking paper and baked for about 30 min, until it is firm to the touch. Cut the log into pieces 1 cm thick and place back to tray cut side up. Bake for about 20 minutes then flip each cookie and continue baking until toasted, about 20 minutes more.



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