Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Greek Biscotti (Paximadia) Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 4, 2018 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Yield: 30 A crunchy Greek cookie similar to Italian biscotti, this twice-baked treat is made with a flavorful combination of barley flour, sesame seeds, ouzo, and a hint of orange. Ingredients 3 cups unbleached all-purpose flour ½ cup barley flour 2 teaspoons baking powder ½ teaspoon kosher salt ½ cup plus 2 tablespoons white sesame seeds, toasted 2 large eggs 1 ½ cups plus 2 tablespoons sugar ½ cup grapeseed oil ⅓ cup ouzo 1 tablespoon grated orange zest, plus ¼ cup fresh orange juice 1 tablespoon pure vanilla extract 1 tablespoon black sesame seeds, toasted Directions Preheat oven to 375 degrees. In a medium bowl, whisk together flours, baking powder, salt, and 1/2 cup white sesame seeds. In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and 1 1/2 cups sugar on medium speed until pale. Beat in oil, ouzo, orange zest and juice, and vanilla. Reduce speed to low; gradually beat in flour mixture until well incorporated. Divide dough in half; transfer one half to center of a parchment-lined baking sheet. Repeat with remaining half and another parchment-lined baking sheet; shape into 12-by-6-inch logs. Mix together black sesame seeds and remaining 2 tablespoons white sesame seeds; distribute evenly over logs. Sprinkle evenly with remaining 2 tablespoons sugar. Bake until lightly golden and firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks; let cool 30 minutes. Reduce oven temperature to 300 degrees. Transfer logs, one at a time, to a cutting board. Using a serrated knife, cut on the diagonal into 1/4-inch-thick slices. Arrange slices, cut-side down, on fresh parchment-lined baking sheets. Bake, rotating sheets and flipping cookies halfway through, until dry and lightly golden, 35 to 40 minutes. Transfer sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks. Rate it Print