Greek Lemon Sesame Biscotti (Paximathakia Portokaliou)

[Photograph: Carrie Vasios]

These biscotti are made with olive oil, lemon juice and zest, and sesame seeds. They are basically unsweetened, meant to be eaten with a cup of strong, sweet coffee. If you like, increase the sugar to 1/2 cup.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

adapted from Nancy Gaifyllia

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Greek Lemon Sesame Biscotti (Paximathakia Portokaliou)

About This Recipe

Yield:makes 5 dozen cookies
Active time:30 minutes
Total time:1 1/2 hours
Special equipment:whisk, baking sheets
This recipe appears in: Cookie Monster: Greek Lemon Sesame Biscotti (Paximathakia Portokaliou)


  • 1/3 cup plus 2 tablespoons pulp-free orange juice
  • 1/4 teaspoon baking soda
  • 3 1/2 cups (about 17 1/2 ounces) all purpose flour
  • 1 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup plus 2 tablespoons olive oil
  • 2 tablespoons grated lemon zest and 2 tablespoons fresh lemon juice, from about 2 lemons
  • 1/4 cup warm water
  • 1/3 cup (about 2 1/2 ounces) sugar
  • 1/4 cup plus 1 tablespoon toasted sesame seeds


  1. 1

    Adjust oven rack to middle and upper middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a large bowl, combine orange juice and baking soda; set aside.

  2. 2

    In a medium bowl, whisk together flour, baking powder, salt, and cinnamon; set aside.

  3. 3

    Add olive oil, lemon juice, lemon zest, and warm water to bowl with orange juice and whisk to combine. Add sugar and whisk until well combined and lightened, about 3 minutes. Add flour mixture and stir to combine. Stir in sesame seeds.

  4. 4

    On a lightly floured surface, kneed dough until it it smooth and elastic, about 5 minutes. Form the dough into four equal logs, each about 14-inches long. Transfer two to each baking sheet. Score the each log with 1/3-inch slices, cutting close to the bottom but not all the way through the dough.

  5. 5

    Bake logs unti golden on top, about 15 minutes. Take cookies out of oven and decrease temperature to 200°F.

  6. 6

    When logs are cool enough to handle, use a serrated knife to cut into individual cookies. Place cookies back in the oven and bake until dry, about 1 hour.

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