Greek Lemon Sesame Biscotti (Paximathakia Portokaliou)

Special equipment

whisk, baking sheets

Ingredients

serves makes 5 dozen cookies, active time 30 minutes, total time 1 1/2 hours

• 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

Procedures

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. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon; set aside.
   
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. 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. Bake logs unti golden on top, about 15 minutes. Take cookies out of oven and decrease temperature to 200°F.
   
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.

Greek Yogurt Panna Cotta with Granola Streusel

Special equipment

4 large wine glasses

Ingredients

serves Serves 4, active time 25 minutes, total time 25 minutes, plus up to overnight to set

• 1 packet gelatin (1/4 ounce)
• 4 tablespoons warm water
• 2 cups Greek yogurt
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/4 cup sugar
• 3 tablespoons butter
• 1 cup granola
• 2 tablespoons brown sugar

Procedures

1. Sprinkle gelatin over warm water and let sit until gelatin is fully absorbed, about 10 minutes. In a large bowl whisk together Greek yogurt, cream, and vanilla.
   
2. Heat milk and sugar in a small saucepan over medium high heat, stirring occasionally to prevent scorching. When bubbles begin to form around the edges remove from heat and pour in the gelatin, whisking constantly until the gelatin has dissolved into the milk. Slowly pour the hot milk into the cream/yogurt mixture and divide between 4 large wine glasses. Let chill for 2 hours until set, or ideally cover with plastic wrap and refrigerate overnight.
   
3. When ready to serve, melt butter in a medium saucepan over medium heat, then add granola and 2 tablespoons brown sugar. Cook stirring constantly until granola is toasted and coated with sugar. Let cool completely before serving the granola crumbled on top of the panna cotta.