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Reviewed: May 25, 2009

Delicious! Heavenly texture--buttery and flakey; melts in your mouth. I soak the cookies in the syrup longer than stated--10 seconds or longer. The crunchiness of the semolina dissipates after a day or so, but I may not use the semolina at all; however, you must try the original recipe at least once!

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Dec. 12, 2008

Very good recipie. Tastes just like my mothers. Make sure your syrup isnt TOO hot otherwide the cookies tend to fall apart, and instead of just dunking them in and pulling them right out, my mom always let them simmer for maybe 2-3 seconds....also the cookies are much better after they sit for a day or so and the moisture from the syrup penetrates evenly. The person that said they are dry probably ate them right away.

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ANTHONY M

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Reviewed: Feb. 15, 2004

Very nice flavor, but I found them a little dry. The semolina added an interesting, almost cornmeal like texture.

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LUVIN SPOONFUL

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Reviewed: Dec. 16, 2002

Syrup is a bit finicky, but the cookies are very nice! The flavours of cinnamon and orange blend very well together.

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SUNSTAR_HIPPIE

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Reviewed: Jul. 9, 2001

Fabulous recipe (although I think I've seen it elsewhere on the web, too). Finikia is an awesome cookie with a soft texture made interesting by the semolina flour. I'm so glad I can make them at home, since I don't have access to a lot of Greek bakeries. Just make sure you don't boil the syrup too long or you'll end up with a candy coating on the cookies. Fresh-squeezed orang juice greatly improves the cookie's flavor, too.

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HILARY2000

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Reviewed: Mar. 13, 2001

lovely taste-just like the ones i buy in a Greek bakery. i found that they looked crackly unlike the smooth cookies that the baker makes. but i absolutely love the texture in your mouth and the taste is deep!!!!

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