Finikia - Greek Honey Walnut Cookies
Pronounced fee-NEEK-ya, these cookies are part of the classic Greek repertoire in most households. This grain and dairy free version has all the flavors and textures of the original, and is lower glycemic with two additions of heart-healthy walnuts. I loved these cookies as a child, watching my mom make the “siropi”, which is enriched simple syrup, brings back so many memories. She used this siropi on baklava too. And she would slow-cook it until it reduced and the sugar achieved a beautiful, tawny color, like maple syrup. She was funny because she used to comment when others would make their syrup “like water” or she would say “adding honey was cheating”. Now I know to achieve that rich, spicy flavor and viscosity, it needs to simmer, low and slow, and have the addition of honey for the added flavor profile and richness.
The cookie dough itself resembles my sugar cookie dough, with the addition of tapioca flour, so when you fill and shape, it doesn’t crack. Add these to an assortment of delicious cookies when you serve coffee or tea, or serve on holidays. They just might become a tradition in your household too.
Finikia - Grain and Dairy Free
Ingredients
Method
- Preheat oven to 350ºF.
- Prepare a sheet pan with parchment paper and set aside.
- Sift together the dry ingredients; almond flour, coconut flour, tapioca flour, baking soda and salt. Set aside.
- With a hand mixer or a stand mixer with the paddle attachment, cream the palm shortening and coconut sugar until light.
- Combine the vanilla and the egg, making sure to mix well, then add to the creamed mixture. Scrape the bowl between additions.
- Add the dry ingredients with the mixer speed on slow. Scrape the bowl and mix again to ensure all of the dry ingredients are combined and completely moistened.
- Wrap the dough tightly in refrigerate 2 hours or overnight.
- Using tapioca flour as a barrier on the rolling surface, scoop dough with a 1 ounce portion scoop (or 2 Tablespoons)
- Shape the dough portion to about 1/4 inch thick oval. Fill with a small amount of crushed walnuts. Pinch closed and shape into a football shape. Place onto the sheet pans spaced apart.
- Bake for 8 to 10 minutes, until golden on the edges. Cool completely.
- While cookies are baking make the Siropi.
- Combine the coconut sugar and water in a saucepan. Add the cinnamon sticks (or ground cinnamon) lemon half, then stud the orange half with the whole cloves and add to the saucepan.
- Bring to a boil, then immediately reduce the heat to medium low. Simmer, stirring occasionally, until thickened to the consistency of maple syrup. Remove from heat and stir in the honey. Remove the lemon, orange and cinnamon sticks. Cool completely if dipping them cookies at a later time. Otherwise, keep in the saucepan at room temperature.
- Once the cookies have cooled, re-heat syrup on low.
- Gently drop each cookie into the syrup. Using a slotted spoon, carefully rotate the cookies to absorb the syrup. You want it soaked but not soggy.
- Remove from syrup and place on a cooling rack, allowing any excess syrup to drain. Immediately top with more crushed walnuts.
- Store in an airtight container or freeze.
- As another option, freeze baked cookies, then thaw and dip when needed.
