Tricks and Tips for Making Paximadia?

[kcixcy]

I’m trying to make paximadia. I love the idea of them being hearty, slightly sweet, and perfect with coffee or tea—but I’m realizing they’re a bit trickier than they look!

I’ve seen recipes using olive oil, orange juice, or wine, and some include spices like cinnamon or anise. I’m wondering: what makes the perfect texture? Mine turned out a bit too hard, and I’m not sure if I overbaked or didn’t get the dough right.

Would love any tips on:

• Best flour blend for paximadia
• How long to let them dry out after the first bake
• Flavor variations you’ve tried and loved
• Storage tricks to keep them fresh and crunchy

Thanks in advance!

 

[k_tsoukalas]

Paximadia are such a treat—but yes, they can be finicky! For a perfect texture, I like using a mix of all-purpose and whole wheat flour (about 70/30). It gives them heartiness without making them too dense. Olive oil and orange juice together are my favorite for richness and subtle sweetness.

After the first bake, let them cool slightly, then slice and return them to a very low oven (like 250°F/120°C) for at least an hour to dry out. If they’re still too hard, try shortening the second bake or slicing thinner.

Flavor-wise, cinnamon and orange zest are classic, but I’ve also loved versions with Mahlepi or crushed anise seeds. Walnuts or almonds add a nice crunch too.

For storage, keep them in an airtight tin with a paper towel inside to absorb moisture. They last weeks that way and stay crisp. Enjoy them with your coffee—so satisfying!