• Made In Cyprus, Europe
  • Small & Large Orders Welcomed
  • Door To Door Delivery Worldwide
  • Fast & Friendly Customer Support

What should we call paximadi? Well, it’s rusk. But…what is rusk? The word means different things in different countries. You could also describe it as biscotti. Great…so what is biscotti? Now we’re getting closer, because biscotti (the name means twice cooked, and paximadi are cooked twice, as are rusks in general) are almond biscuits from Prato in Italy. They are oblong in shape, dry and crunchy, and you dip them in a drink (traditionally Vin Santo) before biting into them.

If we can just take a little detour here, the English word “biscuit,” which to Americans is a cookie (“biscuits” are something entirely different in America) comes from biscotto – twice-cooked, but British biscuits have not necessarily been cooked twice. On the other hand, neither have Italian biscotti.

What paximadi means to us is a hard bread made from whole wheat, chick pea or barley flour. It’s eaten a lot in both Cyprus and Greece, often for breakfast food with cheese or marmalade (hold the Vin Santo at breakfast time). The name comes ultimately from Paxamus, who was a Greek author in the first century A.D. and wrote a cookbook. (He wrote a lot of other things, too). Without wishing to put you off paximadi for ever, we can’t go this far and not add that the first time the word paximadi was used was in a recipe for biscuits intended to be used to cure constipation.

Greek farmers of long ago carried paximadi into the fields and, when they were ready to eat, soaked them in a mixture of water and olive oil to soften them. They probably also had some olives and some cheese and those, together with the rusk, constituted their meal. They weren’t alone in this; the soldiers of Byzantium ate similarly (prefiguring Napoleon’s soldiers who pioneered the baguette because it would fit easily in a knapsack and was easy to carry).

We make paximadi with either chick pea, barley flour, or whole wheat flour together with oil and cinnamon (of course), and – in some versions – eggs, the zest of oranges, and cloves. The dough goes into an oven which has been used but is turned off and is baked overnight by the remaining heat. This method means that the bread is cooked until it is dry (only once – they’re not twice-cooked nowadays) but does not become brittle and so does not break or shatter. Store them in an airtight cotainer and they’ll keep in good condition for up to eight weeks.

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968