If there is one aroma that captures a Greek winter kitchen, it is the fragrance of fresh mandarins. Their zest perfumes the air, their juice adds brightness, and when combined with good olive oil and warm spices, the result is something deeply comforting.
These Vegan Olive Oil Mandarin Thumbprints are soft, fragrant and lightly spiced, filled with tangy mandarin marmalade.
The same dough can also be transformed into Greek-style mandarin paximadakia (twice-baked rusks), making this recipe wonderfully versatile.
There is no butter and no eggs in this dough. Instead, olive oil creates a tender crumb, while dark brown sugar adds depth and moisture. A splash of brandy enhances the citrus notes and gives the biscuits a subtle warmth.
Whether served with coffee, tea or as part of a festive platter, these thumbprints are simple to make and full of flavour.
Key Features and Helpful Tips to make these Vegan Olive Oil Mandarin Thumbprints
The Technique:
Shape the dough into small balls and, if you like, roll them in sugar or finely chopped nuts for extra texture.
Place them on a baking tray lined with parchment paper and gently press the centre with your thumb or with the back of a small spoon to create a hollow.
Filling:
Traditionally these biscuits are filled with fruit jam or marmalade, such as strawberry, apricot or raspberry. However, they are equally delicious filled with chocolate ganache, lemon curd or dulce de leche.
Tip for the Indentation:
For a neater shape, you can make the indentation after the cookies have baked for about 8 – 10 minutes and have softened slightly and put them back in the oven for a few more minutes.
Another useful trick is to chill the dough balls for about 30 minutes before baking so that they hold their shape and do not spread too much.
How to Make Greek Mandarin Biscotti (Paximadakia)
Crisp olive oil mandarin paximadakia with almonds and cranberries, an aromatic Greek biscotti-style treat.
With the same dough, you can also add some craisins (dried cranberries) or raisins or nuts of your choice and shape it into thick logs about 5–6 cm wide.
If you like coconut, you can either add it in the dough or roll it around the log.
Bake at 180°C (350°F) for about 20–25 minutes, until set and lightly golden.
Remove from the oven and allow the logs to cool for 15-20 minutes.
Slice them diagonally into biscuits about 1.5 cm thick.
Arrange the slices cut-side down on baking trays and return to the oven at 160°C for about 10 minutes, turning once, until dry and crisp.
These twice-baked mandarin biscotti are perfect for dipping into coffee or tea and keep beautifully for weeks in an airtight container.
I have made these biscotti many times, sometimes with craisins and nuts and sometimes just plain, without adding anything in them!
It goes without saying that instead of using mandarins (juice and zest), you can use oranges and make Orange Biscotti.
Tips for Success
- Use freshly squeezed mandarin juice for the best flavour.
- Rub the zest into the sugar before mixing for an even stronger citrus aroma.
- Do not skip dissolving the baking soda in the juice; this ensures even distribution and proper rising.
- If making paximadakia, reduce the second baking temperature to prevent over-browning.
These vegan mandarin biscuits are proof that olive oil baking can be just as rich and satisfying as traditional butter-based recipes. Bright, fragrant and deeply aromatic, they bring a little sunshine to any season.
Vegan Olive Oil Mandarin Thumbprints (and Greek Mandarin Paximadakia)
Ingredients
- 830 grams all purpose flour
- 200 grams dark brown sugar
- 240 ml olive oil
- 240 ml fresh mandarin juice
- 1 tbsp mandarin zest (about 6 grams)
- 1 tbsp baking soda (about 14 grams)
- 1/8 tsp coarse sea salt (about 1 gram)
- 60 ml 5 star Metaxas brandy
- 1 tsp ground cinnamon (about 3 grams)
- 1 tsp ground ground ginger or cloves (about 2 grams)
- 120 grams almonds, with skin on, coarsely chopped
- Mandarin marmalade, for filling
Instructions
- Preheat the oven to 180°C (350°F) and line baking trays with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the olive oil and dark brown sugar on high speed for about 5 minutes, until the mixture looks lighter and slightly creamy.
- In a cup, dissolve the baking soda in the fresh mandarin juice. It will foam slightly. Add this to the mixer bowl together with the brandy. Mix briefly to combine.
- Add the zest, salt and spices to the flour and mix.
- Switch to the dough hook.
- Start the mixer on low and gradually add the flour, mixing until a soft dough forms.
- The dough should be soft but not sticky; if it feels too sticky, add a little extra flour, one tablespoon (about 8–10 grams) at a time.
- Shape the dough into walnut-sized balls (about 30 grams each) and dip them in the crushed almonds.
- Slightly press, to flatten them and place them on the prepared trays, leaving space between them.
- Bake for 10 minutes.
- Remove the trays from the oven and, using your thumb or the back of a small spoon, gently press an indentation in the centre of each biscuit.
- Spoon a small amount of mandarin marmalade into each hollow.
- Return to the oven and bake for a further 5–7 minutes, until lightly golden underneath.
- Do not overbake; they will firm up as they cool.
- Allow to cool completely on a wire rack before storing in an airtight container.
Notes
If you want to make Paximadakia (biscotti), you can add nuts or raisins or craisins:
Shape it into thick logs about 5–6 cm wide.
Bake at 180°C (350°F) for about 20–25 minutes, until set and lightly golden.
Remove from the oven and allow the logs to cool for 15 - 20 minutes.
Arrange the slices on baking trays and return to the oven at 160°C for about 10 minutes, until dry and crisp.
Nutrition Information
Yield 55 Serving Size 1Amount Per Serving Calories 87Total Fat 2gSaturated Fat 0gUnsaturated Fat 1gSodium 88mgCarbohydrates 16gFiber 1gSugar 4gProtein 2g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Vegan Desserts
Some other vegan desserts you can try during Lent.
Vegan, Lactose Free and Gluten Free Ryzogalo (rice pudding)
This coconut rice pudding is not only vegan but also lactose free and gluten free but equally creamy and delicious as the classic one!
Daktyla (Ladies' fingers)
Daktyla, also called daktyla kyrion (meaning ladies fingers) is the most popular Cypriot dessert made with phyllo which is very crisp and very juicy, filled with almonds, cinnamon and sugar. They are fried and then drenched in syrup, scented with anthonero (orange blossom water), which make them irresistible.
Shiamishi and Assumption Day
Shiamishi, are one of the best panigyria treats in Cyprus. These are made with homemade phyllo filled with an aromatic, vegan, sweet semolina cream, which is flavoured with anthonero (orange blossom water) and mastic and then deep fried.
Vegan Carrot and Banana Cake with Coconut Frosting
A very moist, delicious and healthy Vegan Carrot Cake with Banana, Spices and topped with Coconut frosting and Bergamot fruit preserve.
Vegan Chocolate Avocado Orange Almond Cake
This vegan chocolate cake uses avocado and extra virgin olive oil instead of any other fat, it is loaded with chocolate flavor and and many other healthy ingredients.
Kopiaste and Kali Orexi,
