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Paximadia (Traditional Greek Biscotti)
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2 dozen bars
1/2 cup butter (1 stick)
1/2 cup corn oil
1 cup sugar
3 eggs (room temperature)
3 heaping teaspoons baking powder
1 teaspoon baking soda
3 1/2-4 1/2 cups White Lily flour (a little at a time)

Preheat oven to 350 F. Cream butter, oil and sugar for 10 minutes.

Add eggs one at a time. Beat until creamy (not too long). Stir in baking powder and baking soda. Gradually add flour, blending with mixer.

Dough should be soft and pliable, but not sticky. Knead until soft. Divide dough into five parts. Shape into loaves 3 inches wide and 1 inch high.

Place on greased cookie sheet or cookie sheet lined with parchment paper.

Score dough diagonally, 1/2 inch deep (13-14 pieces). Bake for 25 minutes.

Remove from oven and immediately slice through entire loaf while still hot. Turn pieces on side on cookie sheet. Lower oven to 200 degrees and bake 1 hour, turning once, until lightly browned.

St. Katherine’s Philoptochos Society, Holy Trinity Greek Orthodox Church, Columbia, S.C.

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