Table of Contents

Paximathakia Portokaliou: Greek Orange Sesame Biscotti

The scent of citrus always takes me back to my Yiayia’s (grandmother’s) kitchen. She had a small orange tree in her backyard in Crete, and the aroma of its blossoms filled the air, especially when she was baking. These Paximathakia Portokaliou, or Greek Orange Sesame Biscotti, were a staple in her repertoire. Crispy, fragrant, and utterly addictive, they were the perfect accompaniment to a strong cup of Greek coffee, and a symbol of her warmth and hospitality. Every bite reminds me of her laughter and the simple joys of Greek island life.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Yields: 2 dozen
Dietary Type: Dairy-Free

Ingredients

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

Equipment Needed

Mixing bowl
Whisk
Cookie sheet or baking pan
Small mixer/chopper or coffee bean grinder (optional)
Knife (not serrated)
Roasting pan

Instructions

Begin by toasting the sesame seeds. Spread them in a single layer on a non-stick cookie sheet or baking pan. Bake in a preheated oven at 400°F (200°C) for about 10 minutes, or until lightly golden and fragrant. Watch them carefully as they can burn easily.
Once toasted, let the sesame seeds cool slightly. If desired, grind the toasted sesame seeds using a small mixer/chopper, a coffee bean grinder, or a mortar and pestle. This will enhance their flavor and make them more evenly distributed in the biscotti.
In a small bowl or measuring cup, dissolve the baking soda in the 1/3 cup of fresh orange juice. Set aside. The mixture will fizz.
In a large mixing bowl, combine the 1/2 cup of olive oil, cinnamon, orange juice (with baking soda), 2 tablespoons of fresh orange juice, lemon juice, grated lemon peel, water, and sesame seeds.
Beat the mixture at medium-high speed for 5 minutes until thoroughly combined and the oil and juices are emulsified. If mixing by hand, use a whisk and beat vigorously until well blended. This step is crucial for achieving the right texture.
In a separate bowl, whisk together 3 cups of the flour with the sugar and baking powder. This ensures even distribution of the leavening agents.
Gradually add the dry mixture to the wet mixture, using dough hooks on your mixer or a wooden spoon. Mix until a dough begins to form.
Turn the dough out onto a lightly 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 doughs due to the olive oil content. Don’t be tempted to add too much flour, as this will make the biscotti tough.
Divide the dough into 2 or 3 equal parts to make 2 or 3 small loaves.
Preheat your oven to 390°F (200°C).
Knead each portion of the dough until it is dense and holds together tightly. Form each portion into a loaf shape.
Pinch the seam of each loaf 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 on your work surface.
Using a floured knife (not serrated), slice the loaf almost all the way through into 1/2 to 3/4″ slices. Keep the loaf intact; don’t separate the slices yet.
Place the loaves on a lightly oiled (or non-stick) cookie sheet or baking pan.
Bake for 15 minutes at 390°F (200°C), positioning the baking sheet 3 – 4 inches above the bottom of the oven. The bottom of the loaves should be golden, and the top should be just starting to brown.
Remove the loaves from the oven and allow to cool slightly before slicing all the way through the pre-cut slices.
Allow the sliced biscotti to cool completely.
Reduce the oven temperature to 200°-210°F (around 100°C).
Once the biscotti are thoroughly cooled, place all the slices upright in a very lightly oiled or non-stick baking sheet or roasting pan.
Bake at 200°-210°F (100°C) for 1 1/2 to 2 hours, or until the biscotti are dry and crisp. The baking time may vary depending on your oven, so check them periodically.

Expert Tips & Tricks

Use a good quality olive oil, but you don’t need to use the most expensive one.
Grinding the sesame seeds after toasting helps to release their flavor.
Don’t overbake the biscotti during the first bake. They should be just starting to brown on top.
For a more intense orange flavor, add a teaspoon of orange extract to the dough.
If the dough is too sticky, add flour a tablespoon at a time until it reaches the right consistency.

Serving & Storage Suggestions

Serve these Paximathakia Portokaliou with a cup of hot Greek coffee, tea, or milk. They are also delicious on their own as a sweet treat. Once completely cooled, store the biscotti in airtight plastic containers (not refrigerated) for several months. Because they contain no butter or eggs, they also freeze well for longer storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1657.7 kcal	N/A
Calories from Fat	708 g	43%
Total Fat	78.7 g	121%
Saturated Fat	10.9 g	54%
Cholesterol	0 mg	0%
Sodium	484.9 mg	20%
Total Carbohydrate	213 g	71%
Dietary Fiber	8.8 g	35%
Sugars	39.1 g	156%
Protein	26.3 g	52%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

For a gluten-free version, use a gluten-free all-purpose flour blend. You may need to adjust the amount of liquid slightly.
Add chopped nuts, such as almonds or walnuts, to the dough for added texture and flavor.
Experiment with different citrus flavors by using lime or grapefruit juice and zest instead of orange and lemon.
Add spices such as cardamom or cloves for a warmer, more complex flavor profile.
For a richer flavor, use extra virgin olive oil, but keep in mind that it will have a more pronounced olive oil flavor.

FAQs (Frequently Asked Questions)

Q: Why is my biscotti dough so oily?
A: This recipe uses olive oil as the primary fat source, which results in a softer and oilier dough than traditional biscotti recipes that use butter. Don’t worry; this is normal and contributes to the unique flavor and texture.

Q: Can I use a serrated knife to slice the loaves?
A: It’s best to use a non-serrated knife for slicing the loaves. A serrated knife can tear the dough, while a sharp, non-serrated knife will create cleaner slices. Be sure to flour the knife to prevent sticking.

Q: How do I know when the biscotti are dry enough during the second bake?
A: The biscotti should be completely dry and crisp to the touch. If they still feel slightly soft, continue baking for an additional 30 minutes and check again.

Q: Can I freeze the biscotti after the first bake?
A: Yes, you can freeze the biscotti after the first bake. Allow them to cool completely, then wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw completely before slicing and baking for the second time.

Q: What if I don’t have time to toast the sesame seeds?
A: While toasting the sesame seeds enhances their flavor, you can skip this step if you’re short on time. However, the flavor of the biscotti will be slightly less intense.

Final Thoughts

These Paximathakia Portokaliou are more than just a cookie; they’re a taste of Greece, a memory of family, and a celebration of simple ingredients. I encourage you to try this recipe and experience the delightful combination of orange, sesame, and olive oil. Share them with friends and family, and let the flavors transport you to the sunny shores of the Aegean. Kali Orexi! (Bon appétit!)