Make Armenian Greek Finikia Cookies
Finikia are delicate Greek-Armenian butter cookies flavored with cinnamon and topped with crushed walnuts, then dipped in warm sugar syrup to create a melt-in-your-mouth texture that deepens overnight.
Servings
32Finikia are delicate Greek-Armenian butter cookies flavored with cinnamon and topped with crushed walnuts, then dipped in warm sugar syrup to create a melt-in-your-mouth texture that deepens overnight.
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Preheat oven to 350 degrees. Prepare baking sheets with parchment paper
Blend together oil, Crisco and butter until smooth. Combine all the dry ingredients (except the walnuts which will be used for topping the cookies after soaking.) Mix water with cornstarch. Alternate adding water/cornstarch mixture and flour in batches to the oil and butter. Combine well until smooth.
Flour your surface and your rolling pin. Roll your dough about 1 cm think and cut out circles using a cookie cutter. With a very gentle touch, roll the circles into ‘tubes.’ Then, each of these cookie tubes are gently rolled down the rough side of a cheese grater. (The prickly side you would use for grinding spices.) This helps to give it a design and later will help the cookie absorb the syrup after being baked.
Line the cookies in your tray and bake for 25 minutes until the bottom is lightly browned.
While the cookies are baking, combine the syrup ingredients in a saucepan and find a slotted spoon. Bring to a boil and allow to simmer on low.
After the cookies have cooled, dip each cookie with the slotted spoon into the sugar syrup. Allow it to absorb in the sauce pan for about 10-15 seconds per cookie. Place them on a cookie wrack that allows the syrup to drip down. While the cookie is still wet from the syrup, sprinkle crushed walnuts on top. My advice is to cover the counter with paper so that you aren’t cleaning up a sticky mess!
These cookies taste even better the next day after they have absorbed all the sticky sweet syrup.
Anoush ellah!
Store cooled finikia in an airtight container at room temperature for up to one week; they do not require refrigeration and taste best after one day as the syrup continues to absorb.
cheese grater (rough side for texturing cookies) · slotted spoon · cookie cutter (round) · cookie rack (for draining)
Rolling the baked cookie tubes on the rough side of a cheese grater creates a textured surface that helps the cookie absorb the sugar syrup more effectively while adding visual appeal.
Dip each cookie for about 10-15 seconds per cookie using a slotted spoon, allowing it to absorb the syrup without becoming oversaturated.
Sprinkle the crushed walnuts on top immediately after dipping each cookie in syrup while it is still wet, so they adhere properly.
After baking and syrup-dipping, the cookies continue to absorb the sugar syrup overnight, becoming sweeter and more flavorful.
The recipe does not specify make-ahead instructions for the dough; prepare fresh on baking day.
