Paximathakia Portokaliou Orange Sesame Biscotti Recipes

PAXIMATHAKIA PORTOKALIOU OR ORANGE SESAME BISCOTTI (GREECE)

Steps:

• Dissolve baking soda in orange juice, then pour into large mixing bowl.
• In the same large mixing bowl, add olive oil, lemon juice & zest, cinnamon, water & sesame seeds.
• With electric mixer, beat at medium high for 5 minutes until thoroughly combined & oil & juices are not separating. [If mixing by hand, use a whisk & beat until thoroughly blended.].
• In a separate bowl, whisk together 8 cups of the flour, along with the sugar & baking powder.
• Slowly add dry mixture to liquid mixture, using either dough hooks or wooden spoon. As it the dough get stiffer, knead with hands until dough holds together, then turn out onto a floured surface.
• Knead well for about 10 minutes, adding more flour as needed, until dough is smooth & soft. [Dough will be softer & oilier than other cokie doughs.].
• Divide dough into 4 parts to make 4 small loaves.
• Preheat oven to 390 degrees F.
• For each of the 4 small loaves, knead dough until dense & holding together tightly, then form it into a loaf shape about 14 inches long & 1/2" to 3/4" high.
• Place seam side down. Then, using a floured knife (NOT serrated), slice loaf almost all the way through into 1/2" to 3/4" slices.
• Place loaves on non-stick or lightly oiled cookie sheet & bake 15 minutes, about 3-4 inches above the bottom of the oven. The bottom should be golden & the top should be just starting to brown.
• Remove loaves from oven & cut all the way through the slices, then allow to cool completely.
• Preheat oven to between 200 degrees & 210 degrees F.
• When sliced loaves are completely cooled, place all slices upright in a very lightly oiled or non-stick baking sheet.
• Return to cooler oven & bake for at least another 1 1/2 hours [for 2 hours if you want the biscotti to be really dry].
• NOTE: To toast sesame seeds, place in a single layer on a non-stick cookie sheet or baking pan & roast about 10 minutes at 400 degrees F.
• NOTE: To grind toasted sesame seeds, use a small mixer/chopper, a coffee bean grinder or a mortar & pestle.

PAXIMATHAKIA PORTOKALIOU - GREEK - ORANGE SESAME BISCOTTI

Steps:

• Tips:. You do not have to use the most expensive olive oil, just use a good one.
• To toast sesame seeds, place in a single layer on a non-stick cookie sheet or baking pan and roast for about 10 minutes at 400°F To grind the toasted sesame seeds, use a small mixer/chopper, a coffee bean grinder, or a mortar and pestle.
• Make sure to cool the biscotti completely before storing. The biscotti may be stored in airtight plastic containers (not refrigerated) for several months or frozen for longer because they contain no butter or eggs.
• Biscotti Dough:.
• Dissolve the baking soda in the orange juice.
• In a mixing bowl, combine the olive oil, cinnamon, orange and lemon juice with baking soda, grated peel, water, and sesame seeds. Beat at medium high for 5 minutes until thoroughly combined and the oil and juices are not separating. (If mixing by hand, use a whisk and beat until thoroughly blended.).
• In a separate bowl, whisk together 3 cups of the flour with the sugar and baking powder.
• Add the dry mixture to the liquid slowly, using dough hooks or a wooden spoon.
• Knead with hands in the bowl until the dough holds together then turn out on a 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.).
• Divide the dough into 2 or 3 parts to make 2 or 3 small loaves. .
• Preheat oven to 390°F (200°C).
• For each loaf:.
• Knead the dough until dense (holding together tightly), forming it into a loaf shape.
• Pinch the seam 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.
• Using a floured knife (not serrated), slice the loaf almost all the way through into 1/2 to 3/4" slices.
• Place the loaves on a lightly oiled (or non-stick) cookie sheet or baking pan and bake for 15 minutes at 390°F (200°C) 3 - 4 inches above the bottom of the oven.
• When ready the bottom should be golden and the top should be just starting to brown.
• Remove the loaves from the oven and cut all the way through the slices. Allow to cool completely.
• Preheat the oven to 200°-210°F (around 100°C).
• When thoroughly cooled, place all the slices upright in a very lightly oiled or non-stick baking sheet or roasting pan and bake at 200°-210°F (100°C) for 1 1/2 to 2 hours until dry.

PAXIMATHAKIA PORTOKALIOU - ORANGE SESAME BISCOTTI

Steps:

• 1. Tips: You do not have to use the most expensive olive oil, just use a good one, the better quality of olive oil the better the biscotti. To toast sesame seeds, place in a single layer on a non-stick cookie sheet or baking pan and roast for about 10 minutes at 400°F To grind the toasted sesame seeds, use a small mixer/chopper, a coffee bean grinder, or a mortar and pestle. Make sure to cool the biscotti completely before storing. The biscotti may be stored in airtight plastic containers (not refrigerated) for several months or frozen for longer because they contain no butter or eggs.
• 2. Biscotti Dough:. Dissolve the baking soda in the orange juice. In a mixing bowl, combine the olive oil, cinnamon, orange and lemon juice with baking soda, grated peel, water, and sesame seeds. Beat at medium high for 5 minutes until thoroughly combined and the oil and juices are not separating. (If mixing by hand, use a whisk and beat until thoroughly blended.).
• 3. In a separate bowl, whisk together 3 cups of the flour with the sugar and baking powder. Add the dry mixture to the liquid slowly, using dough hooks or a wooden spoon. Knead with hands in the bowl until the dough holds together then turn out on a 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 dough). Divide the dough into 2 or 3 parts to make 2 or 3 small loaves. .
• 4. Preheat oven to 390°F (200°C).
• 5. For each loaf: Knead the dough until dense (holding together tightly), forming it into a loaf shape. Pinch the seam 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. Using a floured knife (not serrated), slice the loaf almost all the way through into 1/2 to 3/4" slices. Place the loaves on a lightly oiled (or non-stick) cookie sheet or baking pan and bake for 15 minutes at 390°F (200°C) 3 - 4 inches above the bottom of the oven.
• 6. When ready the bottom should be golden and the top should be just starting to brown. Remove the loaves from the oven and cut all the way through the slices. Allow to cool completely.
• 7. Preheat the oven to 200°-210°F (around 100°C).
• 8. When thoroughly cooled, place all the slices upright in a very lightly oiled or non-stick baking sheet or roasting pan and bake at 200°-210°F (100°C) for 1 1/2 to 2 hours until dry.

ORANGE BISCOTTI

Steps:

• Mix together the flour, sugar, salt and baking powder.
• Blend in the butter until a meal-like texture forms.
• Beat the egg.
• Add the zest and egg to the mixture until a dough forms.
• Knead briefly.
• Roll the dough into a 12-inch cylinder.
• Place on parchment paper on a cookie sheet.
• Bake at 350 for 30 minutes.
• Cool slightly.
• Cut, on the bias, into 1/2-inch wide slices.
• Place the slices on the parchment and bake for 20 minutes longer.
• Combine the powdered sugar and orange juice.
• Brush onto the biscotti.
• Cool before serving.

ORANGE BISCOTTI

Steps:

• Preheat the oven to gas 3/160°C/325°F.
• Grease a baking sheet.
• Beat together the butter and sugar until smooth. Beat int the egg, then the orange rind, juice, flour, baking powder, cinnamon and polenta.
• Tip the mixture on to a lightly floured surface and knead. Place dough on the baking sheet and flatten with the palm of your hand to make a rectangle approx 25 x 18 cm.
• Bake for 25 minutes, then remove from the oven and leave to stand for 5 mins until slightly cooled. Using a sharp knife, carefully cut the mixture widthways into thin sticks about 1 cm wide.
• Space the cookies out slightly on the baking sheet, then bake for a further 20 minutes until crisp.
• When cool, dust with icing sugar.