Melomakarona - Greek Christmas Honey Cookies with Walnuts

ingredients for 28-30 melomakarona
  • 480gr all purpose flour
  • 45gr semolina flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 180gr olive oil
  • 60gr white sugar
  • 95gr brandy
  • 50gr orange juice
  • 150gr walnuts ground/chopped
for the syrup
  • 300gr honey 
  • 100gr white sugar
  • 200gr water
  • 1 cinnamon stick


First make the syrup.
Pour honey, sugar, water and cinnamon stick in a pot. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Remove from heat and let it cool.

In a bowl add flour, semolina, baking powder, baking soda and cinnamon. Stir with a fork.
In a large bowl whisk olive oil, sugar, brandy and orange juice until sugar dissolves.
Add in flour mixture, mix gently with your hand until mixture forms a soft, dense but not sticky dough. Do not over knead.
Line a pan with parchment paper and preheat oven to 200C.

Take a small portion of dough, approximately 30gr each and shape small melomakarona in your palms. Place them in the pan. With the back of a fork press gently to make the design.
Bake for 20-25 minutes until lightly browned.
When the melomakarona are ready, float 2-3 in the syrup with a slotted spoon, turn 2-3 times and tranfer them to a rack to drain.

Place melomakarona in a platter and sprinkle generously with ground walnuts. 
If you like them more syrupy, pour over the rest of the syrup.
Store in an airtight container at room temperature.


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