Paxamathia – Greek Biscotti


Greek pastries require a lot of work. Like a lot. Like takes longer than after work which is of course when I tried to make this pastry.  See I received an email from the church saying that they needed pastries for the Bazaar last weekend.  And of course I had to contribute.  Most pastries, especially biscotti, have nuts and I’m allergic to nuts so I usually don’t get to eat it. This time I decided to make it Mel safe!

Recipe by Peggy Belbas AKA Thea Peggy

1 lb. butter (yes, a full pound!)

1 ½ cups sugar

4 eggs

7 cups of flour (yes, 7!)

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. cloves  (used ½)

2 tsp. vanilla


  1. Heat oven to 350 degrees.
  2. Beat butter, sugar and eggs for 5 minutes.
  3. Stir in remaining ingredients. Mix well and knead for 3 – 5 minutes.
  4. Divide dough into 6 parts and shape into long, narrow, flat loaves about 2 ½ inches wide, 12 inches long and 1 inch thick. (I didn’t use a ruler and wish I had.)
  5. Place on greased cookie sheets, 2 inches apart and cut diagonally in ½ inch slices. (I know it sounds weird but do it! Makes a big difference.)
  6. Bake loaves at 350 degrees for 20 minutes or until lightly browned.
  7. Remove from the oven and slice again through the cut marks while warm.
  8. Return to oven and toast slices on both sides until lightly brown about 5 – 10 minutes.






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