Traditional Greek biscotti, Paxemadia, is twice baked with a beautiful aroma of orange and anise. Offering a perfect crunch and delicious flavor, they are perfect for dunking into your coffee or just enjoying as is!

Arguably my favorite Greek cookie that I am excited to share! The recipe originated from my great Yaya, who was an immigrant from Greece, this is a recipe that is near and dear to my heart. A recipe that I learned alongside my Yaya amongst laughs, giggles, stories, and of course, flour in my hair. This post is dedicated to my late Yaya, who always cooked with so much love (and butter!) It brings me so much joy to make these, for her, and hope you can form cherished memories as well alongside your loved ones.

What is Paxemadia?

Pronounced “ Pa-xee-ma-thee-ah.” Paxemadia is a Greek Biscotti that is baked twice. Paxemadia also known as dipyros is derived from the roots “dis" meaning two and “pyra” meaning fire. In short, the dough is baked, sliced, and then placed back into the oven (fire) to take excess moisture out of the bread. With a perfectly tender crunch, this cookie is composed of fresh orange juice and zest, anise seed, and sliced almonds. As you can imagine, this fills your house with a beautiful aromatic smell that wafts to every corner.

Origins and History

Now enjoyed all across Greece, and in Greek American households, this cookie has a rich history. Pantry staples and/or grain varieties were often used to avoid food waste. The most commonly used was barley which was vastly available in Crete. Dipyros have been noted in texts since Hippocrates and Aristotle and are known as dipyros. The name Paxemadia was adopted during the second century and derived from Paxamus. Paxemadia provided sustenance to those traveling and those who were poor as it was easy to store for prolonged periods of time.

Double baking is the process of baking the shaped dough in the oven until cooked through. Then you slice into approximately 1/4 inch slices. Place back onto a sheet pan and bake again flipping the slices halfway through the second baking time.

Aligned with Greek customs, Paxemadia is served after the dinner meal during Orthodox funeral services. During these services, a Greek brandy, called Metaxa is held in hand with a toast. Dessert consists of Paxemadia and coffee. This biscuit is said to be served during funerals, as the texture and taste are dry and have a subtle sweetness due to the nature of the occasion not to be commemorated with sweet and rich desserts.

However, Paxemadia is made throughout the year and is a common item in Greek bakeries and households. Paxemadia is enjoyed with a perfect cup of Greek coffee (or regular coffee) to dunk or enjoy as is.

How to Make: Ingredients and Steps

Ingredients -

Butter, Salted: Room temperature butter in stick form, NOT spread.

Mazola Oil: This neutral-tasting oil allows the anise seed and orange flavor to come through. Canola can also be opted for. Some Greek recipes call for olive oil, but my family always found that the complex flavor overpowered the other ingredients.

Eggs: Room temperature large eggs.

Granular White Sugar: When mixed with butter and oil, white sugar helps yield a light, fluffy mixture. There are no substitutions for this sugar that I would advise.

Zest and Juice of 2 Oranges: A beautiful taste and aromatic essence permeate these Paxemadia.

All-Purpose Flour, Sifted: Always sift the flour to ensure there are no clumps of flour in the batter.

Baking Powder: One part of the leavening agents to allow for the Paxemadia to rise slightly during the first bake.

Baking Soda: The second part of the leavening agents allows for the Paxemadia to rise and spread during the first bake.

Anise Seed: No substitutions as it yields a distinct flavor that characterizes Paxemadia.

Ground Cinnamon: A beloved spice in Greece and my kitchen, this was an addition that my late Yaya added to our recipe card.

Sliced Almonds: My family has always used sliced almonds, however, slivered can be used.

Steps -

1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.

2. Beat room temperature butter, oil, and sugar in the bowl of a stand mixer fitted with a paddle attachment at medium speed until thick and light.

3. In a separate bowl, crack all eggs. Add one egg at a time to the mixer on low speed beating thoroughly.

4. Add the anise seeds, the juice of two oranges, and the zest of both oranges.

5. Next, add the baking powder, baking soda, and ground cinnamon. On low speed, add sifted flour blending thoroughly after each addition. There should be about three additions. The dough will be thick and the texture should just come together to allow you to shape without being overly sticky. See recipe notes for additional details.

6. Divide the dough into six even portions, I use a scale for this. Shape each portion into a flat rectangular log; transfer each onto the prepared sheet pans. Each log should be approximately a finger-width in height and approximately five inches in width. Score each log into 1/4” to 1/2” size pieces. Bake for a total of 45 minutes, flipping trays halfway through to ensure even baking.

7. Remove from the oven and gently slice the loaves using the pre-scored lines. Place back on the sheet pans and bake a second time for 24-30 minutes, flipping the Paxemadia halfway through to ensure both sides are lightly browned.