Name: Cretan Sweet Paximadakia Glyka (Παξιμαδάκια Γλυκά Κρήτης)
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 55 to 60 small rusks
Cuisine: Greek
Ingredients: 600g all-purpose flour, plus a little more if needed; 180g granulated sugar; 12g baking powder; 1/2 teaspoon fine sea salt; 2 teaspoons anise seeds, lightly crushed; 1 teaspoon ground cinnamon; 160ml extra virgin olive oil; 120ml fresh orange juice; 60ml brandy or tsikoudia; 2 large eggs; 1 tablespoon finely grated orange zest; 150g whole almonds, lightly toasted and cooled; 1 egg yolk mixed with 1 tablespoon water, for brushing

Question 1

What are Cretan sweet paximadakia?

Accepted Answer

Cretan sweet paximadakia are twice-baked Greek rusks flavored with extra virgin olive oil, orange juice, orange zest, lightly crushed anise seeds, cinnamon, brandy or tsikoudia, and whole toasted almonds. The logs bake first at 175C, then the sliced rusks dry at 140C until crisp.

Question 2

Why do paximadakia need a second bake?

Accepted Answer

Paximadakia need a second bake because twice-baking removes enough moisture to make the almond rusks dry, crisp, and sturdy for dunking in coffee. Without the 25 to 35 minute second bake at 140C, these Cretan sweet paximadakia stay soft like almond cookies.

Question 3

How do I slice paximadakia without breaking them?

Accepted Answer

Cool the first-baked paximadakia logs on the tray for 15 minutes before slicing. Use a serrated bread knife, cut on a slight diagonal into 1.5cm pieces, and saw steadily without pressing down hard. Cutting hot logs tears the crumb and breaks the almonds.

Question 4

Can I use brandy instead of tsikoudia in sweet paximadakia?

Accepted Answer

Yes, use 60ml brandy or 60ml tsikoudia in Cretan sweet paximadakia. Both spirits work with the orange zest, orange juice, olive oil, anise seeds, cinnamon, and toasted almonds. Brandy gives a rounder sweetness, while tsikoudia keeps the flavor more traditionally Cretan.

Question 5

How should I store Cretan sweet paximadakia?

Accepted Answer

Cool Cretan sweet paximadakia completely on a wire rack, then store them in an airtight biscuit tin or glass jar. Fully twice-baked paximadakia keep for three to four weeks because the second bake dries the rusks enough for crisp, clean storage.

Question 6

How do I refresh paximadakia that softened in damp weather?

Accepted Answer

Refresh softened paximadakia by placing the rusks in a 120C oven for 10 minutes, then cooling them completely on a rack before returning them to a tin or glass jar. The brief low oven restores the dry, crisp texture without deeply browning the almond rusks.

Culinary Explorer

Cretan Sweet Paximadakia Glyka (Παξιμαδάκια Γλυκά Κρήτης)

Ingredients

all-purpose flour

granulated sugar

baking powder

Where cooking meets culture.

Ingredient	Quantity
all-purpose flourplus a little more if needed	600g
granulated sugar	180g
baking powder	12g