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
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
- Heat oven to 350 degrees.
- Beat butter, sugar and eggs for 5 minutes.
- Stir in remaining ingredients. Mix well and knead for 3 – 5 minutes.
- 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.)
- 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.)
- Bake loaves at 350 degrees for 20 minutes or until lightly browned.
- Remove from the oven and slice again through the cut marks while warm.
- Return to oven and toast slices on both sides until lightly brown about 5 – 10 minutes.