Finikia 

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.

In a bowl, we add the butter and beat it with a mixer until it becomes fluffy.

We add the olive oil little by little while we keep beating.

Then, we gradually add the sunflower oil, still beating.

After that, we add the fresh orange juice slowly as we continue beating.

During the process, we use a spatula to scrape around the bowl and continue beating with the mixer.

We add the mead while continuing to beat.

We add the date syrup and mix vigorously.

Then we add our aromatics, the orange zest, cinnamon, and vanilla and beat with the mixer. Using a spatula, we add the flour and mix it in.

Be careful. You may not need all the flour.

In this batch, 54 g of flour remained.

The dough should be soft.

We let it rest for 10 minutes.

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

While they are still warm, we brush the tops with honey and finally add the walnuts with our spices.

The longer they sit, the more syrupy they become as the honey soaks into the foinikia.

You don't have to brush them all with honey.

If you like, you can store them in a bowl and brush them with honey whenever you like.