In Greece they are called Paximadia and they are very popular.  Originally they were made with wholemeal flour.  Nuts and raisins were added later.

If you’re a fan of traditional Greek baked goods, then you’ve likely heard of paximadia.

These twice-baked biscuits are a staple in Greek households, often enjoyed with a cup of coffee or tea.

While paximadia come in various flavors and textures, today we’re diving into a particularly delightful variation: paximadia with hazelnuts and raisins.

What Makes These Paximadia Special?

The combination of crunchy hazelnuts and sweet, juicy raisins creates a unique texture and flavor profile that’s simply irresistible.

Hazelnuts add a nutty richness, while the raisins provide a burst of natural sweetness in every bite.

Together, they transform these humble biscuits into a treat that’s both satisfying and nutritious.

Paximadia have a rich history that dates back to ancient Greece. Originally, they were made as a way to preserve bread for long journeys, thanks to their double-baking process, which gives them a long shelf life.

Over time, these simple biscuits evolved into a beloved part of Greek culinary tradition, with countless variations emerging across the regions.

Whether you’re enjoying a quiet morning at home or entertaining guests, paximadia with hazelnuts and raisins are the perfect accompaniment to your coffee or tea.

Their firm texture makes them ideal for dipping, softening just enough to melt in your mouth with each sip.

But they’re just as enjoyable on their own as a quick snack that’s both satisfying and wholesome.

Buy the Ingredients

⏬

2 eggs

160 g sugar (¾ cup + 1 tbsp)

1/2 tsp lemon zest

1 tsp vanilla extract + 1/2 tsp anise

40 g melted butter (3 tbsp)

2 tbsp milk

1 tsp baking powder

300 g all-purpose flour (2 1/2 cup)

1 cup  raisins

1 cup hazelnuts, roughly chopped

Directions

Preheat the oven to 180°C / 355°C.

In a large bowl beat together eggs, sugar, lemon zest, vanilla, anise and 1/4 tsp of salt using an electric mixer. Beat for about 3 – 4 minutes.

Add melted butter and milk while still beating.

Incorporate baking powder, all-purpose flour, chopped hazelnuts and raisins.

Knead into a dough using your hands.

DIVIDE THE DOUGH

Lightly sprinkle your working surface with flour. Place the dough on the floured surface and divide into two equal parts.

Sprinkle each dough with flour and shape each half into a log that’s about 35 cm / 14 inches long.

Place each log on a baking sheet lined with parchment paper.

Sprinkle your hands with flour and flatten each roll to an even 1 cm or 1/2 inch thickness.

Place the baking sheet with the biscotti in the oven on the middle rack.

Bake for 25 – 30 minutes at 180°C / 355°C.

Take the biscotti out of the oven. Leave the logs on the baking sheet for about 5 minutes, then, while they are still warm, cut them diagonally on 2 cm or 1-inch cookies.

Place the biscotti cookies back on the baking sheet lined with parchment paper.

Place them in the oven and continue to bake for 3 minutes, then turn the cookies around and bake them for another 3 minutes on the other side of the cookie. Leave the biscotti to cool on a wire rack.

Store in an airtight container for up to 30 days.