Cookies/Finikia/Melomakarona, a recipe from the East full of aromas and memories of lost homelands! Stuffed, traditional, Lenten and syrupy cookies.
The syruping is done in a saucepan and while the syrup is kept warm on a very low heat.
We prepare Finikia, which are consumed during the Lenten days before Christmas but also as a sweet delicacy for Christmas and New Year's Day along with the other Christmas desserts of the Twelve Days, such as Melomakarona, Kourambiedes, hills of fried honeyed Diples fragrant and fluffy Vasilopites! And even Isli, Christmas Bread, Kouloures, New Year's Loukoumades, Pancakes and other local sweets, festive, symbolic and ritual, that are prepared in every corner of Greece.
Yours!
The syruping is done in a saucepan and while the syrup is kept warm on a very low heat.
We prepare Finikia, which are consumed during the Lenten days before Christmas but also as a sweet delicacy for Christmas and New Year's Day along with the other Christmas desserts of the Twelve Days, such as Melomakarona, Kourambiedes, hills of fried honeyed Diples fragrant and fluffy Vasilopites! And even Isli, Christmas Bread, Kouloures, New Year's Loukoumades, Pancakes and other local sweets, festive, symbolic and ritual, that are prepared in every corner of Greece.
Yours!
Merry Christmas 2024! 🎄
Happy Holidays!
| work: 1h:00′ | time: 1h:30′ | easy: |
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Ingredients (16-18 Cookies)
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Filling & Syrup
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In a bowl, add the olive oil, corn oil, orange juice and sugar and beat vigorously with a hand mixer (or a whisk) until the sugar is half-dissolved and the mixture becomes slightly light in color. |
Add the spices, orange zest, brandy and a little flour and beat some more. |
Gradually add as much flour as needed and the baking powder, to make a dough for the Palms that is quite soft and very oily. Knead with your hands for a very short time, just enough to incorporate the flour. |
In a small bowl, mix all the filling ingredients well. Shape the Cookies into an oblong shape, like soutzoukia. Flatten them a little, create a well and fill with a teaspoon of filling. Close the dough and form the biscuit. |
Place the Cookies in a row on a well-oiled baking sheet and space them apart. Preheat the oven to 170℃, 340℉, Gas Mark 3.5 (∼4), preferably in the air mode. Bake for 20-25 minutes until lightly browned. |
n a small saucepan, place all the ingredients for the syrup and boil for 5′-6′ from the moment it starts to boil. |
Remove the baking sheet from the oven, leave it on a wire rack to cool down and let the melomakarona cool down. |
Remove the saucepan from the heat, but keep the syrup warm. Add our cookies little by little to the syrup (so that they are all covered by the liquid). Leave them for ∼2′. |
Transfer them back to their pan to drain their excess syrup before transferring them to a platter. |
If desired, sprinkle additional chopped walnuts on each layer of the Finikia that we arrange on the platter. The Stuffed Cookies, with walnuts, almonds, cloves, cinnamon and orange, along with their wonderfully flavored syrup, were divine! |
