Finikia
with bergamot
Ingredients
- 225 g all-purpose flour roasted( I only add 200g)
- 50 g olive oil
- 50 g sunflower oil
- 8 g bergamot zest
- 30 g mead
- 40 g date syrup
- ½ teaspoon of cinnamon
- ¼ teaspoon of ground cloves
For the topping
- Honey for brushing
- Walnuts, chopped into large pieces
- A little cinnamon and a little ground cloves
Instructions
We have toasted the flour and let it cool.
We sift it.
We toast the walnuts, grind them and add our spices according to our preferences.
We wash and dry the bergamot well, then grate about 5–8 g. Be careful to use only the outer peel, not the white part, as it is bitter.
In a bowl, we add the olive oil, sunflower oil and mead.
Then, we add the date syrup.
We add the cinnamon and ground cloves.
We mix well.
Using a whisk, we add the bergamot zest.
We continue mixing.
Finally, we add the flour little by little.
When we can't mix with the whisk anymore, we use our hands.
You may not need all of the flour. Be careful.
We shape the foinikia however we like and bake them in a preheated oven at medium heat for 20–30 minutes.
While they are still warm, we brush them with honey and sprinkle with walnuts.