0.5 liters of olive oil1 liter of water0.5 kg of brown sugar250 g of honey30 g of ground fennel10 g of cinnamon powder1 teaspoon of salt100 g of walnuts and pine nuts1 kg of flour
Preparation
Preheat the oven to 180C or 350F.
Finely chop the nuts.
Then, in a wide pot, combine the olive oil, water, sugar, fennel, cinnamon, salt, and chopped nuts.
Bring to a boil, remove from heat and stir in the flour thoroughly with a wooden spoon.
Return to heat and cook for another 2 or 3 minutes, stirring carefully until the dough pulls away from the pot.
Remove from heat and transfer the dough onto a surface.
Let it cool slightly, but while still warm, shape the dough into small loaves with the palms of your hands.
Score them with a crisscross pattern using a knife, place them on a floured baking sheet, and bake for about 15 minutes.
Remove from the oven and place them on a tray in layers, sprinkling them with powdered sugar.