Paximathakia Portokaliou - Orange Sesame Biscotti
Greece is known for its olive oil and for it's fabulous sweets. The tradition of sweets made with olive oil is centuries old. These wonderful twice-baked cookies do not need to be dunked in coffee, tea, or milk but they are perfect for it.
- 1⁄4 cup sesame seeds, toasted
- 1⁄3 cup fresh orange juice, strained
- 2 tablespoons fresh orange juice, strained
- 1⁄2 cup olive oil
- 2 tablespoons olive oil
- 1 1⁄2 tablespoons lemon juice, freshly squeezed
- 1 1⁄2 tablespoons lemon peel, grated
- 1⁄3 cup sugar
- 1⁄4 teaspoon ground cinnamon
- 1 3⁄4 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 cup lukewarm water
- 3 1⁄2-3 3⁄4 cups all-purpose flour
How to Make Paximathakia Portokaliou - Orange Sesame Biscotti
You do not have to use the most expensive olive oil, just use a good one, the better quality of olive oil the better the biscotti.
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.
- 2Biscotti 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.).
- 3In 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 dough).
Divide the dough into 2 or 3 parts to make 2 or 3 small loaves. .
- 4Preheat oven to 390°F (200°C).
- 5For 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.
- 6When 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.
- 7Preheat the oven to 200°-210°F (around 100°C).
- 8When 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.