These Traditional Greek Orange Olive Oil Rusks, known as Paximadia, are wonderfully crisp, lightly sweet, and naturally vegan. Made with fresh orange juice, olive oil, orange zest, and sesame seeds, they’re twice-baked to achieve their signature crunchy texture.
Crispy Orange Olive Oil Biscotti (Vegan Rusks)
72
pieces20
minutes45
minutes66
kcal1
hour5
minutesTraditional Greek vegan orange olive oil rusks made with fresh orange juice, olive oil, and sesame seeds. Crispy, aromatic, and perfect for breakfast or coffee.
Ingredients
250 g 1 cup Fresh Orange Juice
200 g 1 cup Extra Virgin Olive Oil
Zest of 1 Orange
230 g 1 cup Sugar
2 2 Vanilla Capsules
20 g 4 tsp Baking Powder
4 g 3/4 tsp Baking Soda
900 g 7 1/2 cup All-purpose Flour (or soft flour)
1 pinch 1 pinch Salt
Sesame seeds, for coating
Recipe directions
- Prepare the Dough
- In a large bowl, combine the orange juice, sugar, vanilla, salt, and orange zest.
- Stir until the sugar begins to dissolve.
- Add the olive oil and baking soda.
- In a separate bowl, mix the flour with the baking powder.
- Gradually add the dry ingredients to the wet ingredients while mixing.
- Knead just until a smooth dough forms.
- Let the dough rest for 15 minutes.
- Shape the Rusks
- Divide the dough into three equal portions.
- Shape each portion into a long log.
- Spread sesame seeds over your work surface.
- Roll each dough log over the sesame seeds until evenly coated.
- Transfer the logs to a baking tray lined with parchment paper.
- Press each log gently with your hands, leaving a little space between them.
- Score the logs into slices without cutting all the way through.
- First Bake
- Bake in a preheated oven at 355°F (180°C) using conventional top and bottom heat for about 25 minutes.
- Remove from the oven and allow them to cool slightly.
- Cut completely through the scored slices.
- Second Bake
- Arrange the slices cut-side up on a baking tray lined with parchment paper.
- Reduce the oven temperature to: 285°F (140°C) fan oven, or 300°F (150°C) conventional oven.
- Bake for another 20 minutes until dry and crisp.
- Allow the rusks to cool completely before storing.
Did you make this recipe?
Tag @georgezolis on Instagram and hashtag it with #georgezolis
Like this recipe?
Follow @gzoliskitchen on Pinterest
Γίνετε μέλος της Ομάδας μας
Ακολουθήστε τις Μαγειρικές Απολαύσεις στο Facebook
){kind=link}