How to Make Paximathia with Cornelia Koniditsiotis

barley flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but can be more expensive.

Start by whipping 2 cups of softened unsalted butter in a mixer.

Slowly add 2 cups of sugar and mix until absorbed.

Add 4 room temperature eggs and 1 teaspoon of vanilla, mixing well.

Gradually add 7 cups of all-purpose flour along with 1 teaspoon of baking powder and 1 teaspoon of baking soda.

Mix until well combined, scraping down the sides as needed.

Add 1 cup of ground pecans and mix until incorporated.

Continue adding flour until the dough is thick and pliable, using about 7.5 to 8 cups total.

Transfer the dough to a floured surface and roll it out to remove air pockets and cracks.

Shape the dough into desired sizes and cut into pieces.

Preheat the oven to 350°F (175°C).

Place the pieces on a baking sheet and bake for 30 to 45 minutes, checking every 10 to 15 minutes.

Once baked, turn the pieces on their sides to brown evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens