Browned Butter Paximadia
By: Eleni Saltas
Paximadia is a Greek twice baked cookie that elevates your coffee dunking experience to new heights. On a mission to explore the vast realm of paximadia flavors, I’ve crafted a combination that stands out—brown butter and orange paximadia. This combo, with its rich notes of brown butter and citrusy zing from orange juice, strikes a perfect balance between sweet and savory, making it a year-round delight. Get your coffee ready for some serious dunking.
Prep Time:
15min
Total Time:
60 min
Servings:
~40 cookies
Good For:
Breakfast/Coffee
Ingredients
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1 stick of unsalted butter (8 Tablespoons)
-
¾ cup granulated sugar
-
1 large egg
-
2/3 cup fresh orange juice
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¼ cup extra virgin olive oil
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2 – 2 ½ cups all-purpose flour
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1 teaspoon cinnamon
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1 ½ teaspoon baking powder
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1 teaspoon kosher salt
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1 cup slivered almonds (optional, or split the dough and do half almonds in one)
Step by Step Instructions
Step 1
1. Preheat oven to 350F.
In a small saucepan, melt the butter over medium heat, constantly stirring. Cook until the butter turns golden brown with a nutty aroma. Once browned, remove from heat and let it cool for at least 20 minutes.
Step 2
In a mixing bowl, combine the cooled brown butter, granulated sugar, and egg. Mix with a whisk until well combined.
Add orange juice and extra virgin olive oil to the mixture.
Step 3
In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt. Using a rubber spatula, gradually add the dry ingredients to the wet ingredients, incorporating well until a soft but sticky dough forms. You may need to use your hands. If the dough feels too sticky, add additional flour, ¼ cup at a time.
Step 4
Optional: Fold in slivered almonds into the dough. Alternatively, you can halve the dough and add half of the almonds to one half of the dough. The choice is yours!
Step 5
Divide the dough in half and shape and shape each portion into a log, approximately 2 inches in diameter and 1 inch thick. Smooth the tops and the sides of the dough with your hands or a wet bowl scraper. Score the loaves with a serrated knife (I like this so it is easier to cut through later). Cut the logs crosswise or at a diagonal into ½ or ¾ inch slices.
Step 6
Bake for 20 minutes or until the edges turn golden brown and remove from the oven.
Step 7
Let the loaves cool for 5 minutes, and cut through the precut slices. Lay the cookies cut side down and bake for another 10-15 minutes, turning the cookies over at the halfway mark. The cookies will get crispier the longer they bake—so this is all preference! I like mine a bit softer so I don’t bake as long. The cookies will harden even more as they cool as well.
Step 8
Once ready, take out of the oven and cool and enjoy! Store in an airtight container at room temperature. Paximadia will keep for 2 weeks.
Thank you for sharing 🧡☕️
Thankyou for sharing 🧡☕️
happy to!
yum
thanks!