Here, I take Italian biscotti and convert them into Paximadia (Greek biscotti) with just a few sleights of hand and ingredients. Sesame seeds, orange juice, and orange zest, make these tastes as authentic as if they were from a bakery in Mykonos. These Greek biscotti are twice baked and slightly sweet. The texture on the outside is light and crisp and the inside is just a bit chewy with a fragrant orange essence from the zest.
Reprinted from The Mediterranean Plate by Debbie Adler (Independently published, 2022).
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