Description
Melomakarona are traditional Greek honey cookies typically enjoyed during the holidays. These soft, oval-shaped cookies are soaked in a fragrant honey syrup infused with cinnamon and orange peel, then topped with a crunchy walnut mixture. Combining warm spices and citrus, they offer a perfect balance of sweet and aromatic flavors in every bite, making them a beloved dessert in Greek cuisine.
Ingredients
For the Cookies
- 1 cup olive oil
- 1/2 cup vegetable oil
- 1/2 cup orange juice
- 1/4 cup brandy
- 1/2 cup granulated sugar
- 1 tablespoon orange zest
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 5 1/2 cups all-purpose flour
- 1 teaspoon baking powder
For the Syrup
- 1 cup honey
- 1 cup water
- 1 cup granulated sugar
- 1 cinnamon stick
- 1 strip orange peel
For the Topping
- 1 cup finely chopped walnuts
- 1/2 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
Instructions
- Prepare the dough: In a large mixing bowl, whisk together olive oil, vegetable oil, orange juice, brandy, sugar, orange zest, cinnamon, and cloves until well combined. In a separate bowl, sift together flour, baking powder, and baking soda. Gradually add dry ingredients to the wet mixture, stirring gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape the cookies: Take portions of dough and shape them into small oval cookies approximately 2 inches long. Place them spaced apart on a parchment-lined baking sheet for even baking.
- Bake the cookies: Preheat your oven to 350°F (175°C). Bake the shaped cookies for 20 to 25 minutes or until they turn lightly golden in color. Remove from oven and let them cool slightly.
- Make the syrup: While the cookies bake, combine honey, water, sugar, cinnamon stick, and orange peel in a saucepan. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10 minutes. Remove from heat and discard the cinnamon stick and orange peel to keep only the infused syrup.
- Syrup soak: Once the cookies have cooled slightly but are still warm, dip them individually into the hot syrup for 10 to 15 seconds, allowing the syrup to soak into each cookie fully.
- Prepare the topping: Mix finely chopped walnuts with cinnamon and sugar in a small bowl to create the topping.
- Finish and serve: Place the syrup-soaked cookies on a serving tray and sprinkle generously with the walnut topping. Let the cookies sit to absorb the syrup fully before serving. For best flavor, allow them to rest overnight.
Notes
- For deeper flavor, let the cookies rest overnight before serving to allow the syrup and spices to meld perfectly.
- Store in an airtight container for up to 2 weeks; these cookies improve in taste as they absorb more syrup over time.
- Use quality olive oil and fresh orange zest to enhance the flavor.
- Make sure not to overbake; the cookies should remain soft and tender.
