Rating: 4.54 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Delicious Greek pastries...probably one of my favorites because of the orange and cinnamon combination. Worth the time they take!

Recipe Summary

prep:
45 mins
cook:
25 mins
total:
1 hr 10 mins
Servings:
60
Yield:
5 dozen
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • In a large bowl, cream together the butter, superfine sugar and orange zest. Gradually mix in the oil and beat until light and fluffy. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. As the mixture thickens, turn out onto a floured board and knead into a firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals. Place cookies 2 inches apart onto the prepared cookie sheets.

  • Bake for 25 minutes in the preheated oven, or until golden. Cool on baking sheets until room temperature.

  • To make the syrup: In a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil and boil for 10 minutes. Remove the cinnamon stick. While the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely. Place them on a wire rack to dry and sprinkle with walnuts. Place paper under the rack to catch the drips. Keep finished cookies in a sealed container at room temperature.

Nutrition Facts

100 calories; protein 1.3g; carbohydrates 14.9g; fat 4.1g; cholesterol 4.1mg; sodium 35.3mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 5 stars
11/30/2010
Excellent recipe. Please be aware that Finikia are not meant to be crunchy cookies. The cookies are best when they absorb every bit of the flavorful syrup. TIP: Top warm cookies with COOL syrup OR Top cool cookies with WARM syrup The best way to finish these is to place cookies into a large baking pan-just large enough to fit all of the ccookies. The pan should have sides. I use a 13 x 9" pan. Place the cookies in the pan, pour syrup over all and allow them to absorb. Syrup should come 1/3 up the side of the pan. (The same rule applies when making Baklava) It will take at least 1 hour to absorb. Store them in this pan covered with foil, then gently remove to serve. This will keep them very moist! Opa! Read More
(40)

Most helpful critical review

Rating: 3 stars
11/24/2004
Syrup is a bit finicky but the cookies are very nice! The flavours of cinnamon and orange blend very well together. Read More
(8)
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/29/2010
Excellent recipe. Please be aware that Finikia are not meant to be crunchy cookies. The cookies are best when they absorb every bit of the flavorful syrup. TIP: Top warm cookies with COOL syrup OR Top cool cookies with WARM syrup The best way to finish these is to place cookies into a large baking pan-just large enough to fit all of the ccookies. The pan should have sides. I use a 13 x 9" pan. Place the cookies in the pan, pour syrup over all and allow them to absorb. Syrup should come 1/3 up the side of the pan. (The same rule applies when making Baklava) It will take at least 1 hour to absorb. Store them in this pan covered with foil, then gently remove to serve. This will keep them very moist! Opa! Read More
(40)
Rating: 5 stars
03/09/2003
Fabulous recipe (although I think I've seen it elsewhere on the web too). Finikia is an awesome cookie with a soft texture made interesting by the semolina flour. I'm so glad I can make them at home since I don't have access to a lot of Greek bakeries. Just make sure you don't boil the syrup too long or you'll end up with a candy coating on the cookies. Fresh-squeezed orang juice greatly improves the cookie's flavor too. Read More
(32)
Rating: 4 stars
12/12/2008
Very good recipie. Tastes just like my mothers. Make sure your syrup isnt TOO hot otherwide the cookies tend to fall apart and instead of just dunking them in and pulling them right out my mom always let them simmer for maybe 2-3 seconds....also the cookies are much better after they sit for a day or so and the moisture from the syrup penetrates evenly. The person that said they are dry probably ate them right away. Read More
(24)
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Rating: 5 stars
03/09/2003
lovely taste-just like the ones i buy in a Greek bakery. i found that they looked crackly unlike the smooth cookies that the baker makes. but i absolutely love the texture in your mouth and the taste is deep!!!! Read More
(13)
Rating: 4 stars
02/15/2004
Very nice flavor but I found them a little dry. The semolina added an interesting almost cornmeal like texture. Read More
(9)
Rating: 3 stars
11/24/2004
Syrup is a bit finicky but the cookies are very nice! The flavours of cinnamon and orange blend very well together. Read More
(8)
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Rating: 3 stars
01/16/2012
These cookies are very rich just like Baklava. I could only eat one. My batch made 37 cookies. I soaked in 9x13 pan as suggested here but the top of the cookie will stick to the pan if left longer than 15 minutes. 15 was enough. If you dip the top in sauce and then immediately roll the top on walnuts they stick on better than if you sprinkled the walnuts. It also holds more of the sauce on top. It was worth trying but not my favorite cookie. I don't think I'll make them again. My rating would be 3 1/2 stars but we don't do halves here. Some call these Easter cookies and they look nice in pastel colored muffin cups. Will post photo. I think these are also called Melomakarona cookies without the alcohol. Read More
(5)
Rating: 5 stars
11/24/2009
it is delightful and my friends like it Read More
(4)
Rating: 5 stars
07/08/2009
Delicious! Heavenly texture--buttery and flakey; melts in your mouth. I soak the cookies in the syrup longer than stated--10 seconds or longer. The crunchiness of the semolina dissipates after a day or so but I may not use the semolina at all; however you must try the original recipe at least once! Read More
(4)