I’m still experimenting using ouzo and this time I used the wonder liqueur to make a batch of Greek paximadia (pronounced pa-xee-ma-th-ee-a). It’s a hard word to pronounce if you’re not Greek but just think of these as Greek biscotti. Actually, to simplify things lets’s just call them pistachio biscotti with ouzo! They are baked twice and have a wonderful, crunchy, toasty texture. And they are fantastic served with coffee or any other hot drink. Grab one and dunk right in!
Is the recipe “authentically Greek”? Probably not. The recipes I noted for “paximadia” or pistachio biscotti had a lot of oil or butter in them and I opted not to include it in my version of this recipe. What makes them “Greek” is the ouzo. It’s so mellow and you can taste a hint of aniseed without it being too overbearing. I am absolutely in love with ouzo at the moment and have been doing a fair bit of playing around in the kitchen. Not all very successful but we’ll get to that soon! I also added some toasted pistachios to the mix to give them and added nutty crunch. The ouzo and pistachios were another one of those perfect marriages. Bliss! Serve it up with some authentic Greek coffee and your guests will be very happy! Afternoon tea will never be the same again!
- 1 1/4 cups of caster sugar
- 2 large organic eggs
- 1 and 3/4 cups of plain sifted flour
- 1 teaspoon of baking powder
- 1 and 1/4 cups of toasted pistachio kernels
- 2-3 tablespoons of ouzo
- Preheat your oven to 150 deg C
- Whisk the sugar and eggs until well combined.
- Add the flour, baking powder, pistachio kernels and the ouzo.
- Mix well to form a dough, ensuring the dough is neither too sticky or too dry. (we want a firm dough that is still pliable…if that makes sense).
- Use the well combined dough to form a 30 cm log and flatten it slightly.
- Place this on a baking tray lined with baking paper and bake for approximately 30 mins or until golden brown.
- Once cooked remove from the oven and allow to cool for about 15 mins. Reduce the oven temperature to 120 deg C.
- Using a serrated knife, cut slices in a diagonal fashion approximately 0.5 cm thick.
- Place these slices on another baking tray and cook them again for 15 mins, turning them over half way through.
- Allow to cool and serve them up with a good coffee