Honey Cookies (Finikia)
I learned how to prepare this delicious treat from Eleni Karimalis, who showed me how to make traditional Ikarian specialties based on her grandmother’s recipes in the scenic kitchen overlook of her rolling vineyard. It’s rare to find a delicious cookie that doesn’t use eggs or dairy, but this one won’t disappoint. The result is a healthier, yet every bit as satisfying, dessert. It combines the tang of orange juice, the richness of nuts, and the sweet spiciness of cinnamon and honey. Ikarian wild honey is distinctive in its taste and its anti-inflammatory and antibacterial properties.
3⁄4 cup orange juice
3⁄4 cup honey, plus more for drizzling
Juice from 1⁄2 lemon
1 tablespoon lemon zest
1 teaspoon vanilla
1 1⁄2 ounces cognac or rum 3⁄4 cup extra-virgin olive oil
1 teaspoon baking soda
1 teaspoon baking powder
3 1⁄2 cups all-purpose flour
Pinch of cloves
2 teaspoons cinnamon
1 teaspoon nutmeg
Preheat oven to 325 degrees.
In a large bowl, whisk together orange juice, honey, lemon juice, lemon zest, vanilla, and cognac or rum. Gradually drizzle in olive oil, whisking to combine.
In a separate bowl, combine baking soda, baking powder, flour, cloves, cinnamon, and nutmeg.
Slowly add dry ingredient mixture to wet ingredients and stir until just combined.
Do not over- mix or knead, as the dough will become tough.
Let rest for 30 minutes at room temperature.
Roll dough into walnut-size balls and score with a fork.
Place balls on a baking sheet, about an inch apart from each other.
Bake for 14-18 minutes, or until golden.
Drizzle with honey, if desired.
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