Description
Melomakarona are traditional Greek honey cookies, infused with warm spices and soaked in a fragrant honey syrup. These soft, oval-shaped treats are perfect for holiday celebrations and are topped with a crunchy walnut and cinnamon mixture for the perfect texture contrast.
Ingredients
Scale
For the Cookies
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ cup olive oil
- ½ cup vegetable oil
- ½ cup orange juice
- ¼ cup brandy
- ¾ cup granulated sugar
- zest of 1 orange
For the Syrup
- 1 cup honey
- 1 cup water
- 1 cup granulated sugar
- 1 cinnamon stick
- 1 strip of orange peel
For the Topping
- 1 cup finely chopped walnuts
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and ground cloves to evenly distribute the spices and leavening agents.
- Mix Wet Ingredients: In a separate bowl, combine olive oil, vegetable oil, orange juice, brandy, granulated sugar, and orange zest. Stir until well incorporated.
- Form Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently to form a soft dough. Avoid overmixing to keep the texture tender.
- Shape Cookies: Shape the dough into small oval cookies roughly 2 inches long. Place them on a baking sheet lined with parchment paper. Use a fork to press a criss-cross pattern gently on top of each cookie.
- Bake Cookies: Bake for 25 to 30 minutes, or until the cookies are golden brown. Keep an eye on them to avoid overbaking.
- Prepare Syrup: While the cookies are baking, combine honey, water, sugar, cinnamon stick, and orange peel in a saucepan. Bring this mixture to a boil, then reduce heat and simmer for 10 minutes. Remove and discard the cinnamon stick and orange peel once done.
- Soak Cookies: When the cookies come out of the oven and are still warm, dip each one into the hot syrup for 20 to 30 seconds, allowing them to absorb the syrup.
- Top and Cool: Transfer the dipped cookies to a wire rack. Immediately sprinkle with the mixture of finely chopped walnuts and ground cinnamon. Let the cookies cool completely before storing.
Notes
- These cookies taste better after resting for a day or two as the flavors deepen.
- Store melomakarona in an airtight container at room temperature for up to 2 weeks.
- For a vegan version, substitute honey with plant-based alternatives and ensure sugar is vegan-friendly.
