Melomakarona | Crispy on the Outside, Tender within
Dive into the heartwarming essence of Greek celebrations with our Melomakarona recipe. These divine treats boast a crispy exterior that gives way to a tender, honey-infused interior, capturing the true spirit of the season. Join us on a culinary journey, where each step unravels the artistry behind crafting these traditional delights. From creating the ambrosial syrup to shaping and baking perfection, our step-by-step guide ensures you master the intricacies of Melomakarona creation. Elevate your festive table with these delectable cookies, presenting them adorned with crushed walnuts for the perfect finishing touch. Embrace the joy of sharing these homemade delights, a true embodiment of Greek holiday traditions.
90
pieces20
minutes30
minutes300
kcal50
minutesKeep the screen of your device on
Ingredients
- For the Syrup
500 g Honey
700 g Sugar
500 g Water
Peels of one orange
2 Cinnamon sticks
- For the Dough
1 cup Olive oil
2 cups Sunflower oil
1 cup Sugar
1 cup Orange juice
70 g Cognac
Zest of 2 oranges
8 cups All purpose flour
1 cup Fine Semolina
2 tsp Baking powder
1 tsp Baking soda
1 pinch Ground clove
1 tsp Ground cinnamon
1/2 tsp Salt
- To Serve
150 g Walnuts, crushed
How to Make Greek Melomakarona
- Making the Syrup
- Place a pot over heat. Add the water, sugar, cinnamon sticks, orange peels.
- Bring to a boil, then simmer for 3 additional minutes.
- Take the pot off the heat, add the honey, and mix thoroughly.
- Transfer the syrup to a bowl and let it cool.
- Making the Melomakarona Cookies Dough
- In a big bowl add the olive oil, sunflower oil, sugar and mix well.
- Add the cognac, salt, orange zest, ground cinnamon, ground clove, fine semolina and mix well.
- Combine the baking soda with orange juice, then add it to the bowl.
- Add the baking powder and gradually incorporate the flour while mixing.
- Mix well until dough.
- Let the dough rest for 5 minutes.
- Shaping the Melomakarona cookies
- Take a small portion of the dough and shape it into a cookie.
- Gently press it into a meshed container to create the pattern.
- Arrange the cookies on a baking dish lined with parchment paper.
- Baking the Melomakarona
- Preheat the oven to 170 C (340 F) and bake for 30 minutes.
- To Assemble
- Dip the hot cookies into the cold syrup.
- Transfer the melomakarona to a rack.
- Serving the Melomakarona
- Serve the melomakarona on a large plate. Sprinkle crushed walnuts on top.
Recipe video
Recipe notes
Nutrition Facts
90 servings per container
Calories168
- Amount Per Serving% Daily Value *
- Total Fat
8.2g
13%
- Saturated Fat 0.85g 0%
- Sodium 28mg 2%
- Amount Per Serving% Daily Value *
- Potassium 43.5mg 2%
- Total Carbohydrate
22.7g
8%
- Dietary Fiber 0.5g 0%
- Sugars 12.6g
- Protein 1.8g 2%
- Calcium 8.5%
- Iron 0.5%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.