Peppermint Paximadia
By: Eleni Saltas
I’ve been determined to reinvent the classic paximadia, those beloved Greek twice-baked cookies, by giving them creative twists. With the holiday spirit in full swing, my thoughts turned to the flavors of Christmas—the warmth of nutmeg, the coolness of peppermint, and the indulgence of chocolate. This holiday-rendition of paximadia captures the essence of the season in every twice-baked bite.
Prep Time:
15min
Total Time:
60 min
Servings:
~40 cookies
Good For:
Breakfast/Coffee
Ingredients
- ¾ cup olive oil or vegetable oil (or a mix of the two)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs, left at room temperature
- 2 cups all-purpose flour, or more if needed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup crushed peppermint candies or candy cane
For the chocolate coating: - 8 ounces semi sweet or dark chocolate, chopped (for dipping)
- ½ teaspoon peppermint extract
crushed peppermint candies or candy cane
Step by Step Instructions
Step 1
1. Preheat oven to 350F. Lightly grease a baking sheet and set aside.
In a mixing bowl, combine the olive oil, sugar, vanilla, and mix well. Add the eggs one by one, fully incorporating each before adding the next.
Step 2
In a separate bowl, mix the dry ingredients (flour, baking powder, baking soda, salt and nutmeg). Slowly incorporate the dry ingredients into the wet ingredients until a soft, but sticky dough forms. You may need to knead with your hands. Fold in the crushed peppermint candies.
Step 3
Divide the dough in half or thirds (depending on how long your baking sheets are) and place on the baking sheets. Shape the dough into long loaves, that are about 2 ½ inches wide 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 to make it easier to cut later.
Bake for 20-25 minutes until the loaves are golden.
Step 4
Allow the loaves cool for at least 5 minutes, then cut through the pre-scored slices. Lay the cookies cut side down and bake for another 20-25 minutes, turning the cookies over at the halfway mark. The cookies will become crispier the longer they bake—so adjust based on preference! Allow them to cool on baking sheets or a wire rack until cooled completely.
Step 5
Make the chocolate for dipping: In a heatproof bowl, melt the chopped chocolate in a double broiler or in short bursts in the microwave, stirring until smooth. Add ½ teaspoon of peppermint extract to the chocolate and mix well.
Step 6
Drizzle with chocolate or dip one side of the sliced paximadia into the melted chocolate, and sprinkle crushed peppermint candies on top for garnish. Place on a baking sheet or parchment paper. Repeat until all the paximadia are coated.
Step 7
Allow the chocolate dipped paximadia to set at room temperature, or in the refrigerator for 30 minutes before serving.
They look amazing, and must taste awesome.
Bravo Eleni
Thank you! I hope you like them when you try em out
My first time at paxamadia! And they are delicious! What’s next!!!!
oh my, yay! congrats on your first paximadia bake this makes me so happy. I have a few more fun paximadia recipes i’ll be sharing here soon!