Anise Biscotti, aka paximadia is an absolute favorite of mine which, unfortunately, I cannot find easily in the shops.
Greek Anise Biscotti is a well-known and cherished traditional Greek dessert. These crisp, flavorful biscuits are great as a sweet snack or to dip in coffee or tea.
Therefore, the conventional formula might not be a choice for vegans. This vegan recipe, though, fills that need.
This recipe is a straightforward modification of the traditional dish that omits the use of dairy products and substitutes orange juice for the eggs.
The finished biscotti are just as delectable as the original recipe, with a mild licorice flavor from the seeds and a sweet, zesty flavor from the orange juice.
These vegan Greek anise biscotti are ideal for a post-Greek dessert or a mid-afternoon snack. These can also make for a lovely homemade gift for friends and family.
Anise
In the Mediterranean region, we use anise often and it has been for ages. It offers a distinctive licorice-like flavor and goes well with many Mediterranean ingredients in both sweet and savory meals.
In Greece, Greek anise biscotti and other traditional sweets, as well as the alcoholic beverage ouzo, are frequently made with anise.
In Cyprus, we use it so much, especially in bread recipes. Make sure to try the recipe for traditional Cypriot koulouria too!
In Italy, it is used in many different recipes, from savory dishes like spaghetti with sausage and fennel to sweet sweets like flavored panettone and biscotti.
In Spain, anise is a common ingredient in alcoholic beverages like anisette and the widely-liked aperitif vermouth. They also add it to sweet dishes like churros.
In fact, Spain is one of the world’s top producers of anise, with the province of Alicante being especially well-known for its creation of alcoholic beverages with this distinct flavor.
We also see it used in many classic Middle Eastern cuisines.
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Ingredients
Instructions
Add the oil, juice, sugar, ouzo, anise, and orange zest in a big bowl.
Mix the flour with the baking powder and sift. You can substitute with self-raising flour too.
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.
Let the dough rest for 30 minutes.
Preheat the oven to 150C.
Line your baking tray with parchment paper. Divide the dough into two and shape it into two long logs. Roll them in sesame seeds.
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.
Bake in the center of the oven until lightly golden, about 30 minutes.
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.
Bake for ten more minutes at 120C. Make sure to check them often, as they can burn easily.
