Finikia

For the topping

• Honey for brushing
• Walnuts, chopped into large pieces
• A little cinnamon and a little ground cloves

Instructions

We toast the flour in a pan lightly, until it turns a light beige color, about 8 minutes over medium heat.

Not on high heat, so it doesn't burn.

In a bowl, we add the olive oil, orange juice, mead and date syrup.

We mix well. Then, we add the cinnamon, ground cloves and orange zest. We mix a little more and then add the flour (it doesn't matter if it's warm or cold—if you add it cold, sift it so it doesn't form small flour lumps in the foinikia. If it's warm, kneading will dissolve any lumps) and we knead it well.

In a baking tray lined with parchment paper, we shape the foinikia, 20 g each. We roll them into small balls and press them onto the tray pinching the edges so they look like leaves.

With a knife, we score them on top like a palm branch.

We bake them in a preheated oven at medium heat for 20–30 minutes.

Once they firm up, they will harden.

We brush honey on top, and finally add the walnuts. If we like, we lightly toast them in a pan and add a little cinnamon and ground cloves.