Finikia 

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.

We let it cool (sift it so it doesn't form small flour lumps in the foinikia).

In a bowl, we add the butter and beat it with a mixer until it becomes fluffy. We add the orange zest, cinnamon and ground cloves and continue beating until well combined.

Then we add the mead, beat again and add the date syrup while continuing to beat.

We use a spatula to scrape around the sides of the bowl.

We continue beating while adding the orange juice.

We remove the mixer and continue mixing with a fork, gradually adding the flour.

When we can no longer mix with a fork, we continue kneading by hand.

Be careful here, because depending on the moisture left in the flour, you may not need to use all of it.

You get a soft dough.

In a baking tray lined with parchment paper, we shape the foinikia, 30 g each. We roll them into small balls and press them onto the tray, shaping them to look like small mountain peaks and press the edges.

With a knife, we score the tops, and press a fork on the sides to make them look 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.