Ouzo And Pistachio Paximadia Recipe

As I baked these delicate biscuits, the aroma of lemon zest and ouzo filled my kitchen, bringing a slice of the Mediterranean vibe right to my own home. The combination of crunchy pistachios and the subtle sweetness of the dough makes them a complimentary treat with a strong coffee or a sip of ouzo, perfect for an afternoon indulgence or sharing with friends.

Creating this Ouzo and Pistachio Paximadia recipe is pure joy for me. The sweet ouzo and aromatic lemon zest are amazing complements to the crunchy pistachios.

I get a delightful buttery base in my version, thanks to unsalted butter and granulated sugar. They’re very light, with an almost vanilla-like aroma.

That balances beautifully with the richness of the pistachios. I keep saying “biscuits” because that’s essentially what these are.

Ouzo And Pistachio Paximadia Recipe Ingredients

• All-Purpose Flour: Provides structure, rich in carbohydrates.
• Granulated Sugar: Sweetens the paximadia, provides energy.
• Unsalted Butter: Adds richness, smooth texture, and flavor.
• Eggs: Bind ingredients, add protein and moisture.
• Ouzo: Imparts a unique anise-flavored aroma and taste.
• Pistachios: Nutty flavor, adds crunch, healthy fats and protein.
• Lemon Zest: Bright citrus notes, enhances overall flavor.

Ouzo And Pistachio Paximadia Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 tablespoons ouzo
• 1 teaspoon vanilla extract
• 1 cup shelled pistachios, roughly chopped
• Zest of 1 lemon

How to Make this Ouzo And Pistachio Paximadia Recipe

1. Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and fit a baking sheet with parchment paper.

2. In a medium bowl, combine by whisking the flour, baking powder, and salt. Set this aside.

3. In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.

4. One at a time, add the eggs to the butter mixture, beating well after each addition.

5. Add the ouzo and the vanilla extract and stir until completely mixed in.

6. Slowly incorporate the dry ingredients into the wet ingredients, beating them together only until the dough forms a soft mass.

7. Incorporate the minced pistachios and lemon zest so that they are evenly distributed throughout the dough.

8. Split the dough into two equal parts and form each into a log about 10 inches long and 1 1/2 inches wide. Set the logs onto the prepared baking sheet.

9. Preheat the oven to 350F. Place the pan containing the uncooked logs in the oven and bake for 20-25 minutes, or until the logs are firm and golden brown. Remove from the oven and allow to cool for about 10 minutes before slicing into piece.

10. Using a sharp, saw-like knife, slice each log carefully and diagonally into 1/2-inch thick slices. Arrange the slices on the baking sheet, cut side down, and bake them for an additional 10-12 minutes until they are toasted. Allow the slices to cool completely before serving. Enjoy your Paximadia with Ouzo and Pistachio!

Ouzo And Pistachio Paximadia Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer (or hand mixer)
8. Spatula or wooden spoon
9. Sharp, serrated knife
10. Cooling rack

FAQ

• What is ouzo, and can I substitute it?Ouzo, a liqueur flavored with anise and made in Greece, is what you want to use here. If you can’t get ouzo, use a mild anise extract or leave it out. Ouzo is about 80 proof, but if you have a lower proof anise-flavored liqueur, use that. And if all else fails, substitute with vodka.
• Can I use salted butter instead of unsalted?Using salted butter is fine, but you have to cut back on the salt you add. A pinch should do to offset the salt that’s in the butter.
• Do I need to toast the pistachios before adding them?You can enhance the flavor of pistachios by toasting them, but this step may be skipped. If opting to toast, do it lightly; otherwise, they will be too crunchy.
• How should I store the paximadia once baked?Store the cooled paximadia in a sealed container at room temperature. They may last for about two weeks and taste even better a few days after baking as the flavors develop.
• Can I substitute other nuts for pistachios?Certainly, almonds or walnuts could serve admirably as substitutes, yet it is pistachios that offer a distinctive flavor and texture that harmonize ever so well with ouzo.
• Is lemon zest necessary for this recipe?Lemon zest imparts a clean, fresh, citrus scent that goes beautifully with the ouzo and pistachios. If you don’t have fresh lemon on hand, feel free to leave it out. Just note that the dish will have a slightly different flavor profile.
• Why is baking powder used in the recipe?Paximadia rises slightly, giving them a lighter texture, because of baking powder. It is crucial in helping them achieve the needed consistency.

Ouzo And Pistachio Paximadia Recipe Substitutions and Variations

Universal flour: Use spelt in a 1:1 substitution for a nutty twist, or try gluten-free all-purpose flour for a version that’s friendly to those avoiding wheat.
Unsalted butter: Substitute with 1/2 cup coconut oil or 1/2 cup vegan butter for a non-dairy alternative.
Ouzo: Replace with 2 tablespoons anisette or 2 tablespoons sambuca for anise flavor that is comparable.
Vanilla extract: For a different aromatic twist, use 1 teaspoon almond extract.
Walnuts or almonds: Substitute with 1 cup pistachios, chopped, for a different choice of nut.

Pro Tips

1. Chill the Dough: After forming the logs with the dough, consider refrigerating them for about 30 minutes before baking. This helps the dough firm up, making it easier to slice without crumbling later.