Finikia

Finikia

9
DIANALYNN 0

"Delicious Greek pastries...probably one of my favorites because of the orange and cinnamon combination. Worth the time they take!"
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Ingredients

1 h 10 m servings 100 cals
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Original recipe yields 60 servings

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Nutrition

  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter, superfine sugar and orange zest. Gradually mix in the oil and beat until light and fluffy. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. As the mixture thickens, turn out onto a floured board and knead into a firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals. Place cookies 2 inches apart onto the prepared cookie sheets.
  3. Bake for 25 minutes in the preheated oven, or until golden. Cool on baking sheets until room temperature.
  4. To make the syrup: In a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil and boil for 10 minutes. Remove the cinnamon stick. While the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely. Place them on a wire rack to dry and sprinkle with walnuts. Place paper under the rack to catch the drips. Keep finished cookies in a sealed container at room temperature.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

Excellent recipe. Please be aware that Finikia are not meant to be crunchy cookies. The cookies are best when they absorb every bit of the flavorful syrup. TIP: Top warm cookies with COOL...

Most helpful critical review

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

Excellent recipe. Please be aware that Finikia are not meant to be crunchy cookies. The cookies are best when they absorb every bit of the flavorful syrup. TIP: Top warm cookies with COOL...

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...

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 m...

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 th...

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

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

These cookies are very rich just like Baklava. I could only eat one. My batch made 37 cookies. I soaked in 9x13 pan as suggested here but the top of the cookie will stick to the pan if left long...

it is delightful and my friends like it

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 afte...