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The Spruce Eats / Christine Ma
Nutrition Facts (per serving) | |
---|---|
176 | Calories |
8g | Fat |
24g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings: 60 | |
Amount per serving | |
Calories | 176 |
% Daily Value* | |
Total Fat 8g | 11% |
Saturated Fat 1g | 4% |
Cholesterol 0mg | 0% |
Sodium 40mg | 2% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 1g | 4% |
Total Sugars 13g | |
Protein 2g | |
Vitamin C 14mg | 70% |
Calcium 23mg | 2% |
Iron 1mg | 4% |
Potassium 67mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
If there was one Greek cookie that just says Christmas, melomakarona would be it. Although the name is hard to pronounce, melomakarona are not very hard to make—and they're delicious. Also known as finikia, these are traditionally enjoyed during the Christmas and New Year's holidays, but you can certainly bake them year-round.
This is an oil-based cookie recipe that produces moist cake-like cookies flavored with orange and brandy, bathed in a sweet honey syrup, and topped with chopped walnuts.
Ingredients
For the Cookies:
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6 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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Pinch kosher salt
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1 orange, zested
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3/4 cup granulated sugar
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1 cup olive oil
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1 cup vegetable oil
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3/4 cup orange juice
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1/4 cup brandy
For the Syrup:
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1 cup honey
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1 cup granulated sugar
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1 1/2 cups water
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1 cinnamon stick
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3 to 4 whole cloves
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1 (1- to 2-inch) piece lemon rind
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1 teaspoon lemon juice, freshly squeezed
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3/4 cup coarsely ground walnuts, for garnish
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Ground cinnamon, for garnish
Steps to Make It
Make the Cookies
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Gather the ingredients.
The Spruce Eats / Christine Ma
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Preheat oven to 350 F. In a large bowl, sift flour with baking powder, baking soda, and salt. Set aside.
The Spruce Eats / Christine Ma
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In a mixing bowl, use fingers to combine orange zest with 3/4 cup sugar. Rub grains to release orange oils into the sugar.
The Spruce Eats / Christine Ma
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Using an electric mixer, add olive oil and vegetable oil to orange sugar and beat until well mixed.
The Spruce Eats / Christine Ma
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Add orange juice and brandy and mix well.
The Spruce Eats / Christine Ma
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Slowly incorporate flour mixture, cup by cup, until a dough forms that is not too loose but not quite firm either. It should be dense and wet but not sticky. Once flour is incorporated fully, stop mixing.
The Spruce Eats / Christine Ma
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To roll cookies, pinch a portion of dough off about the size of a walnut. Shape it in your palms into a smooth oblong shape, almost like a small egg. Place it on an ungreased cookie sheet. Continue to shape and roll cookies until the sheet is filled.
The Spruce Eats / Christine Ma
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Press the tines of a large fork in a crosshatch pattern in the center of each cookie. This will flatten them slightly in the center. The cookies should resemble lightly flattened ovals when they go into the oven.
The Spruce Eats / Christine Ma
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Bake for 25 to 30 minutes until lightly browned. (The cookies will darken when submerged in the syrup.)
The Spruce Eats / Christine Ma
Make the Syrup
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While cookies are baking, prepare the syrup. Gather the ingredients.
The Spruce Eats / Christine Ma
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In a saucepan, combine honey, 1 cup sugar, water, cinnamon stick, cloves, and lemon rind. Bring mixture to a boil.
The Spruce Eats / Christine Ma
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Lower heat and simmer uncovered for about 10 to 15 minutes.
The Spruce Eats / Christine Ma
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Remove cinnamon stick, cloves, and lemon rind and stir in lemon juice. Set aside.
The Spruce Eats / Christine Ma
Finish the Cookies
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While cookies are still very warm, carefully float cookies in syrup and allow cookies to absorb syrup on both sides. Using a fork or small spatula, remove cookies from syrup and place them on a platter or plate.
The Spruce Eats / Christine Ma
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Press ground walnuts lightly into the tops of the cookies (the syrup will help them adhere) and sprinkle with ground cinnamon.
The Spruce Eats / Christine Ma
Tips
- Do not refrigerate melomakarona as they will harden. Store them in an airtight container at room temperature for up to five days.
- These cookies will stick together. When storing them, put them in a single layer on parchment paper.