Ouzo with anise seed biscotti (paximathia)


Ouzo anise seed biscotti (paximathia)

    This is a wonderful Greek version of biscotti with Ouzo and anise seed.  If you don't have bourbon, you can substitute 2 teaspoons vanilla and 2 tablespoons water. 

    Paximathia are especially good when dipped in red wine or coffee.

Prep time:  20 minutes

Cooking time: 35 minutes

Makes:  9 dozen

Pre-heat oven to 3750

Ingredients

2 cups sugar

½-pound butter, melted

4 tablespoons anise seeds

¼ cup Ouzo

3 tablespoons bourbon

2 cups walnuts or almonds, coarsely chopped

6 eggs

5 ½ cups all-purpose flour

1 tablespoon baking powder


Rimless baking sheet

Directions

Mix sugar with butter, anise seed, Ouzo, and nuts.  Measure flour and sift with baking powder into sugar mixture; blend thoroughly.  Cover with plastic wrap and chill dough for 30 minutes.  On a lightly floured board, shape dough with your hands to form flat loaves that are about ½ inch thick and 2 inches wide and as long as a flat baking sheet.  Place only 2 loaves on a well- buttered, baking sheet without rims.  Bake for 20 minutes turning half-way.  Remove from oven and let loaves cool on pan until you can touch them.  Cut into diagonal pieces that are about ½  inch thick.  Lay slices on cut sides close together  and return to oven for 15 minutes or until lightly roasted turning half way through.  Cool on wire racks.



Rolling out Biscotti - Step 1





Flattening out Biscotti - Step 2





Cutting Biscotti 

Thank you Marcie for the Recipe


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