I learned how to prepare this delicious treat from Eleni Karimalis, who showed me how to make traditional Ikarian specialties based on her grandmother’s recipes in the scenic kitchen overlook of her rolling vineyard. It’s rare to find a delicious cookie that doesn’t use eggs or dairy, but this one won’t disappoint. The result is a healthier, yet every bit as satisfying, dessert. It combines the tang of orange juice, the richness of nuts, and the sweet spiciness of cinnamon and honey. Ikarian wild honey is distinctive in its taste and its anti-inflammatory and antibacterial properties.
Chef's notes
Finikia is enjoyed in many versions across Greece. This one has a relatively dry texture and goes well with a hot beverage. Some are soaked in a syrup of honey, sugar, and water while still hot from the oven, which encourages the cookies to absorb the syrup and creates a more moist and sweet version. Some are sprinkled with ground cinnamon instead of chopped walnuts. And, some bakers roll out the dough, cut out rounds, top them with a mixture of chopped walnuts, honey, and cinnamon, then fold the round dough in half and bake the filled cookie. Enjoy!
Steps
1
Making the Cookies
Ingredients
3⁄4 cup orange juice
3⁄4 cup honey, plus more for drizzling
Juice from 1⁄2 lemon
1 tablespoon lemon zest
1 teaspoon vanilla
1 1⁄2 ounces cognac or rum
3⁄4 cup extra-virgin olive oil
1 teaspoon baking soda
1 teaspoon baking powder
3 1⁄2 cups all-purpose flour
Pinch of cloves
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup walnuts, finely chopped
Preheat oven to 325ºF (163ºC)
In a large bowl, whisk together orange juice, honey, lemon juice, lemon zest, vanilla, and cognac or rum. Gradually drizzle in olive oil, whisking to combine.
In a separate bowl, combine baking soda, baking powder, flour, cloves, cinnamon, and nutmeg.
Slowly add dry ingredient mixture to wet ingredients and stir until just combined. Do not over-mix or knead, as the dough will become tough.
Let rest for 30 minutes at room temperature.
Roll dough into walnut-size balls and score with a fork. Place balls on a baking sheet, about an inch apart from each other.
Bake for 14-18 minutes, or until golden.
Drizzle with honey and spinkle with the chopped walnuts.
