Description
At their core, Irene’s Cretan Biscuits are a style of Greek almond cookies crafted with olive oil instead of butter, enriched with orange and spice, and optionally dried in a second bake. That dual identity is crucial: a single-baked version gives you a soft–cakey interior with light exterior crispness; the twice-baked rendition yields dry, snappy morsels that keep for weeks—this is the paximadia tradition (think of biscotti’s Mediterranean cousin).
Ingredients
Scale
Dry Mix
- 500 g (4 cups minus 2 Tbsp) all-purpose flour (medium protein 10–11.5% ideal)
- 8 g (2 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 1 tsp fine sea salt
- 2 tsp ground cinnamon (freshly ground or high-quality Ceylon yields softer aromatic profile; Cassia gives punch)
- 1/8 tsp ground clove (optional)
Almond Component
- 150 g raw almonds (about 1 1/4 cups whole)
- 80 g pulsed to fine, dry meal (simulate partial almond flour)
- 70 g coarsely chopped for texture and visual almond identity
Wet Mix
- 180 ml (3/4 cup) mild to medium intensity extra virgin olive oil
- 150 g (3/4 cup) granulated sugar
- 60 g (1/3 cup packed) light brown sugar (molasses nuance; can substitute white sugar for a drier, crisper finish)
- Zest of 1 large untreated orange (2–3 tsp)
- 120 ml (1/2 cup) fresh orange juice, strained
- 1 large egg, room temperature (binding + gentle lift)
- 45 ml (3 Tbsp) raki/tsikoudia OR Greek brandy OR orange liqueur (optional aromatic + tenderizing)
- 1 tsp pure vanilla extract (optional rounding note)
For Rolling / Finish (Choose One or Mix)
- 60 g (1/4 cup) sesame seeds, lightly toasted (traditional and visually appealing)
- Turbinado sugar (light crunch, sparkle)
- Plain (if glazing or double-baking)
Optional Orange-Honey Glaze (Single-Bake Variation)
- 120 g (1 cup) powdered sugar
- 1 Tbsp warm honey
- 1–2 Tbsp fresh orange juice (adjust thickness)
- Tiny pinch salt
Instructions
- Prep Almonds:
- Lightly toast whole almonds at 170°C / 340°F for 8–10 minutes until aromatic. Cool completely.
- Process 80 g to fine meal (stop before turning oily). Coarsely chop the rest.
- Dry Mix:
- In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, clove, and the almond meal. Fold in chopped almonds.
- Wet Mix:
- In another bowl combine olive oil, granulated sugar, brown sugar; whisk until the sugars begin dissolving (1–2 minutes).
- Add orange zest; rub it in with fingers or whisk to release oils.
- Whisk in egg until emulsified and slightly paler.
- Add orange juice, raki (if using), vanilla. Mixture will be fluid.
- Combine:
- Make a well in dry ingredients. Pour in wet mixture.
- Fold gently with spatula until no dry flour streaks remain. Dough will be soft, slightly oily but not runny. If unusually sticky (depends on flour absorption), add 1–2 Tbsp extra flour.
- Rest 10 minutes (hydraton; easier shaping).
- Shape:
- For classic small biscuits: Scoop about 25 g (1 slightly rounded Tbsp). Roll into a short log then curve into an oval or gently flatten into a thick coin (about 1.2 cm / 1/2 in).
- For paximadia sticks: Roll portions into 2.5 cm (1 in) diameter logs and cut into 5–6 cm (2–2.5 in) lengths.
- Coat (optional):
- Lightly mist or roll shaped pieces in sesame seeds OR press tops into turbinado sugar.
- First Bake:
- Arrange with 2–3 cm (1 in) spacing.
- Bake at 175°C / 350°F (conventional) 15–18 minutes (smaller shapes) or 18–20 minutes (larger), rotating tray halfway. Edges should just take on light gold; centers set but still a hint tender.
- For Soft Cookie Version:
- Cool 5 minutes on tray, then to rack. Optionally glaze when barely warm (see below). Done.
- For Traditional Paximadia (Twice-Baked):
- Cool logs 10 minutes until handleable.
- Slice (if you made logs) into 1.2–1.5 cm thick pieces on a slight diagonal. Lay cut side up.
- Return to oven at 140°C / 285°F and dry 18–30 minutes, turning once, until evenly dry but not dark (they will crisp further while cooling).
- Cool completely before storing.
- Glaze (Optional for Single-Bake Only):
- Whisk glaze ingredients, adjusting orange juice for a thick ribbon consistency.
- Drizzle or dip tops lightly. Let set 30–40 minutes uncovered.
Notes
These Irene’s Cretan Biscuits are perfect for serving with afternoon tea or coffee. Their buttery, nutty flavor and delicate crunch make them a delightful treat for any occasion, and they also make lovely homemade gifts when packaged in a decorative tin or jar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 biscuit (approx. 25 g)
- Calories: ~125
- Sugar: ~5 g
- Sodium: ~40 mg
- Fat: ~7 g
- Saturated Fat: ~3 g
- Unsaturated Fat: ~3 g
- Trans Fat: 0 g
- Carbohydrates: ~14 g
- Fiber: ~1 g
- Protein: ~2 g
- Cholesterol: Low
Keywords: Irene's Cretan Biscuits