Greek Walnut Paximadia (Greek Walnut Biscotti)

Crisp, lightly sweet, and full of nutty flavor, these traditional Greek walnut biscotti, known as paximadia, are the perfect treat to enjoy with coffee or tea. Made with olive oil, orange juice, and warm cinnamon, they’re simple to bake at home and store beautifully in an airtight container for days.

These are one of my absolute favorite Greek treats. They’re twice-baked cookies, just like biscotti, and taste delicious dunked in a cup of hot Greek coffee. They aren’t overly sweet, and you can cut them as thick as you like. The wonderful, light, crispy texture screams homemade, making them the perfect gift for friends and family. Just know they may ask you for more.

Why will everyone ask for more of these?

Crispy, light, Crunchy, toasty, Sweet, nutty, orange, Warm cinnamon-spiced.

Perfect biscotti.

What are the wet ingredients?

Light olive oil -you’ll want a light oil so the flavor doesn’t overpower the cookie. I think olive oil is the healthiest option to use, but you can use any light-flavored oil you prefer.

Orange juice -orange and cinnamon go together like peanut butter and jelly. It’s so, so good. You can use freshly squeezed juice or store-bought.

Granulated sugar -sweetens the biscotti perfectly, bringing all the flavors together.

Eggs -binds the wet and dry ingredients together to form the dough and helps make the biscotti firm, but tender.

Pure vanilla extract –adds that marshmallow cookie flavor to enhance the cinnamon and orange combination.

What are the dry ingredients?

All-purpose flour – I haven’t tried making paximadia or biscotti with another flour, but I bet you could use an all-purpose gluten-free flour as well.

Chopped walnuts -mild in flavor, pairs well with the orange and cinnamon, and adds more texture to the Greek biscotti. You could substitute hazelnuts or pecans, too.

Baking powder -works to help the dough rise and create a light biscotti texture.

Ground cinnamon -gives the paximadia its signature sweet, cinnamon warm spice flavor.

Salt -just enough to balance out the sweetness of the sugar and enhance all the flavors of the cookies.

What can I sprinkle on the top?

Sesame seeds – this is optional, as even my family isn’t in agreement with adding sesame seeds on top, but they do add extra toasty crunchiness.

Do I keep the dry and wet ingredients separate?

How do I combine everything to make the dough?

Add the dry ingredients to the wet and mix until a dough forms. Allow the dough to rest at room temperature for 15 minutes, allowing it to set and become no longer sticky.

How do I cut and shape the dough?

Transfer the dough to a lightly floured surface and divide into two equal portions. Shape each portion into a log about 12 inches long and ½ inch thick. Place on the prepared trays.

How do I store these?

Once cooled, paximadia can be stored in an airtight container for up to 2 weeks.

Can I freeze Greek Walnut Paximadia Biscotti?

After the first bake and cooling, slice the biscotti, then freeze on a tray until solid. Transfer to freezer bags and store for up to 2 months. When ready, bake directly from frozen at 300°F (150°C) for 20–25 minutes, or until golden and crisp.

What’s the best way to serve these?

Enjoy dunked in Greek coffee, espresso, or hot tea. They’re addictive, so you might eat them as a snack and a dessert on the same day. You can also put several in a clear or colorful treat bag tied with a matching ribbon and give it as a gift.

The Wet Ingredients:

The Dry Ingredients:

Optional:

Preheat the oven to 350F, 180 °C.