Paksimadia or Biscotti with anise seeds, almond extract & ouzo. And they are keto! The recipe is based on my favorite paksimadia traditional to the Greek island of Kefalonia, where my family is from! Easy recipe!
Whenever I would visit the island, my great uncle Makis would be sure to have these in ample supply for me to enjoy with butter and my aunt Efterpi’s homemade apricot jam. I associate these flavors with family and love.
2 cups almond flour
1 tsp baking powder
1/4 tsp pure monk fruit or use a 1/4 cup your favorite sweetener instead.
2 tsp anise seeds or extract
2 tbsp ouzo
1 tsp almond extract
2 tbsp butter (melted)
pinch of salt
2 eggs beaten.
1 beaten egg for egg wash
Preheat oven at 350 F.
Combine your dry ingredients. Then combine your eggs with the other wet ingredients, except for the butter. Combine and then add in the butter to mix well. If the batter is too wet, then add more almond flour, but only a tbsp at a time.
Line a baking pan with parchment. Shape into a loaf and gently press to flatten.
Brush on your egg wash.
Bake for 20-20 minute until golden brown.
Remove from the oven and let cool down completely on a wire rack.
Preheat the oven to 300 F & move the rack to second from the top.
Using a sharp knife, cut into 1 inch slices by pressing down, instead of sawing, so that the slices are smooth. Arrange them onto a parchment lined pan. Toast them for 10 minutes and then flip for another 10. Let them cool down in the oven, with the oven door slightly open. This will ensure a nice crisp cookie!