Cretan Sweet Paximadakia Glyka (Παξιμαδάκια Γλυκά Κρήτης)

Ingredients

Equipment Needed

• •large baking sheets
• •serrated bread knife
• •wire cooling rack
• •airtight biscuit tin or glass jar

Instructions

1. 1

   Heat the oven

   Heat the oven to 175C. Line two large baking sheets with baking paper. Toast the almonds if they aren't already toasted, then let them cool before they go into the dough.

2. 2

   Mix the dry

   In a wide bowl, whisk the flour, sugar, baking powder, salt, anise, and cinnamon. Crush the anise only lightly, enough to wake it up, not enough to turn it dusty.

3. 3

   Mix the wet

   In another bowl, whisk the olive oil, orange juice, brandy or tsikoudia, eggs, and orange zest until smooth. Pour this into the flour and stir with a wooden spoon until a soft dough forms.

4. 4

   Add the almonds

   Fold in the cooled almonds. The dough should be soft but not sticky enough to cling heavily to your hands. If it is too wet, add flour one tablespoon at a time. Stop as soon as it handles cleanly.

5. 5

   Shape the logs

   Divide the dough into 4 pieces. Shape each into a log about 28cm long and 5cm wide, then place them on the lined trays with space between them. Brush lightly with the egg wash.

6. 6

   Bake once

   Bake for 25 to 30 minutes, until the logs are lightly golden, firm on top, and just set through. Let them cool on the tray for 15 minutes. This pause matters: cut them hot and they tear; cut them warm and they slice clean.

7. 7

   Slice the rusks

   Lower the oven to 140C. With a serrated knife, slice the logs on a slight diagonal into pieces about 1.5cm thick. Use a steady sawing motion and don't press down hard, or the almonds will break the crumb.

8. 8

   Bake twice

   Lay the slices cut-side down on the trays and bake for 25 to 35 minutes, turning once, until dry, crisp, and pale gold at the edges. Twice-baking is the whole character of paximadakia. It drives out enough moisture that they keep for weeks and dunk without collapsing into the cup.

9. 9

   Cool completely

   Cool the paximadakia fully on a rack before storing. They crisp as they cool, so don't judge them while they're still warm. Keep them in a tin or glass jar once cold.

Chef Tips

• •Use good olive oil, but not the sharpest new-season one here. A balanced oil lets the orange and anise speak without turning the cookie bitter.
• •Don't skip the second bake. Without it these are soft almond cookies, pleasant enough, but not paximadakia.
• •They keep three to four weeks in a tin. If they soften in damp weather, put them back in a 120C oven for 10 minutes, then cool them completely again.

Advance Preparation

• •Toast the almonds up to 3 days ahead and keep them covered once cool.
• •Bake the paximadakia fully up to 4 weeks ahead; they are meant to keep.
• •For gifts or a name-day tray, bake them the day before so the texture settles crisp and clean.

Frequently Asked Questions

Nutrition Information

1 serving (about 20g)