Greek Anise Biscotti, also known as paximadia, are one of my absolute favorite traditional desserts. Sadly, they’re not always easy to find in stores, so I love making them at home. These crisp, lightly spiced biscotti are perfect for dipping in coffee or tea, and with this vegan twist, everyone can enjoy them.
What Makes Greek Anise Biscotti Special?
These Biscotti have been a cherished part of Greek cuisine for generations. Crunchy, fragrant, and full of flavor, they’re often enjoyed as a sweet snack in the afternoon or as a light dessert after a meal. The delicate licorice-like taste of anise seeds makes these biscotti truly unique and memorable.
Traditionally, anise biscotti recipes are made with eggs and dairy. But this vegan version substitutes orange juice for eggs, creating a sweet and zesty biscotti that’s just as delicious as the original. The citrus pairs beautifully with the anise, giving the biscotti a bright flavor that’s both refreshing and comforting.
Vegan Twist on a Classic
This recipe is a straightforward adaptation of the traditional one—no dairy, no eggs, just simple ingredients with all the flavor. The biscotti come out golden, crisp, and perfect for dunking in your morning coffee or an afternoon cup of tea. They also make a thoughtful homemade gift, especially when wrapped up in a pretty tin or jar.
Why You’ll Love This Recipe:
Easy to make with simple ingredients
100% vegan-friendly
Subtle licorice flavor from the anise seeds
Light citrusy sweetness from the orange juice
Crunchy, golden texture perfect for dunking
The Role of Anise in Mediterranean Cuisine
Anise has been a beloved spice in the Mediterranean for centuries.
In Greece, it’s used in breads, traditional sweets, and of course in drinks like ouzo.
If you travel South to Cyprus, it’s commonly added to breads like koulouria. In Italy, anise flavors both savory dishes like sausage with fennel pasta and sweet treats like panettone and biscotti. Spain also uses anise widely—in beverages like anisette and vermouth, as well as in churros.
In fact, Spain is one of the world’s leading producers of anise, with Alicante being especially famous for its anise-based drinks. Anise also appears often in Middle Eastern cuisine, proving just how versatile and globally loved this spice truly is.
Enjoying Your Greek Anise Biscotti
These Greek anise biscotti are more than just a snack—they’re a connection to tradition. Whether you enjoy them with a hot drink, serve them after dinner, or gift them to loved ones, they’re sure to bring warmth and nostalgia to any table.
So if you’re looking for a new dessert to try—or a vegan-friendly version of a classic—this Greek anise biscotti recipe is the perfect choice. Crisp, flavorful, and deeply tied to Mediterranean tradition, it might just become your new favorite.
Step 1 Add the oil, juice, sugar, ouzo, anise, and orange zest in a big bowl. Step 2 Mix the flour with the baking powder and sift. You can substitute with self-raising flour too. Step 3 Add the flour to the bowl and knead gently. You are just looking for the ingredients to combine. Don't overwork the dough. The dough should be easy to handle, soft to the touch, and pliable. Step 4 Let the dough rest for 30 minutes. Step 5 Preheat the oven to 150C. Step 6 Line your baking tray with parchment paper. Divide the dough into two and shape it into two long logs. Roll them in sesame seeds. Step 7 Place the logs on the baking sheet, spacing them as far apart as possible. Lightly press a knife on the dough to shape your biscotti. You can decide on the thickness. Step 8 Bake in the center of the oven until lightly golden, about 30 minutes. Step 9 Remove from the oven, and using a sharp knife, cut the biscotti where you shaped them before baking. Line them on the tray and return them to the oven. Step 10 Bake for ten more minutes at 120C. Make sure to check them often, as they can burn easily.
Ingredients
Instructions
