Paximathia Greek Semi Sweet Cookies
Transport your taste buds to the Mediterranean with Paximathia, traditional Greek semi-sweet cookies that offer the perfect balance of warm spices and zesty citrus. These twice-baked delights feature the aromatic duo of cinnamon and cloves, complemented by the bright flavors of fresh orange juice and zest. Olive oil adds a subtle richness, while a topping of crunchy sesame seeds (optional but highly recommended) enhances their rustic charm. With a crisp texture similar to biscotti, Paximathia are ideal for dunking in coffee or tea. Easy to prepare and made with pantry staples, these cookies stay fresh for weeks, making them a delightful addition to your snack or dessert repertoire. Perfect for anyone craving an authentic taste of Greece!
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 2 tsp Baking powder
- 1 tsp Ground cinnamon
- 0.5 tsp Ground cloves
- 0.5 tsp Salt
- 200 g Granulated sugar
- 120 ml Olive oil
- 120 ml Fresh orange juice
- 1 tbsp Orange zest
- 1 tsp Vanilla extract
- 2 Eggs
- 2 tbsp Sesame seeds (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, ground cinnamon, ground cloves, and salt. Set aside.
In another large mixing bowl, combine the sugar and olive oil. Beat well until the mixture is smooth and creamy.
Add the orange juice, orange zest, vanilla extract, and eggs to the sugar and oil mixture. Continue to mix until fully combined.
Gradually add the dry mixture (flour and spices) to the wet mixture, stirring until a soft dough forms. If the dough feels too sticky, you can add a little extra flour, 1 tablespoon at a time, but it should remain soft and pliable.
Divide the dough into two equal portions. Shape each portion into a log about 1 inch thick and 12 inches long. Place the logs onto the prepared baking sheets, leaving some space between them.
If using sesame seeds, sprinkle them generously over the tops of the dough logs and press lightly to adhere.
Bake in the preheated oven for 25 minutes or until the logs are lightly golden and firm to the touch.
Remove the logs from the oven and let them cool for about 10 minutes. Reduce the oven temperature to 150°C (300°F).
Once the logs are cool enough to handle, use a sharp serrated knife to slice them diagonally into 1/2-inch-thick pieces.
Arrange the slices cut-side down on the baking sheets. Return them to the oven and bake for an additional 10–15 minutes until they are golden and crisp.
Allow the cookies to cool completely before serving. Store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
3950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2236 mg | 97% | |
| Total Carbohydrate | 608.5 g | 221% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 212.4 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 355 mg | 27% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
