Melomakarona Recipes

MELOMAKARONA

Steps:

• Preheat oven to 350°. In a saucepan, combine sugar, water and honey; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool completely. , Meanwhile, for cookies, in a large bowl, beat confectioners' sugar and oil until blended. Beat in Cognac, orange juice and honey. In another bowl, whisk flour, orange zest, baking powder and cinnamon; gradually beat into sugar mixture., Shape tablespoons of dough into 1-in.-thick ovals. Place 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-25 minutes. Cool on pans 5 minutes. Remove to wire racks., Float and turn warm cookies in syrup about 10 seconds; allow excess to drip off. Place on waxed paper; sprinkle with walnuts. Let stand until set. Store between pieces of waxed paper in airtight containers.

MELOMAKARONA

Steps:

• For the syrup: Stir to combine the sugar, honey, whole cloves, cinnamon stick and orange zest with 1 1/3 cup water in a medium saucepan over medium-high heat. Bring to a boil, lower the heat to medium and simmer, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Set aside at room temperature until cooled completely, about 1 hour. Strain through a fine-mesh sieve into a large bowl; set aside.
• For the dough: Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
• Whisk together the flour, semolina, baking powder, baking soda, cinnamon, cloves and nutmeg in a medium bowl and set aside.
• Whisk the olive oil, vegetable oil, sugar, orange juice, honey and 1/4 cup water in another large bowl until the sugar is dissolved. Add the dry ingredients and mix with your hands, without overworking the dough, until slightly sticky but soft and smooth.
• Grab about 1 1/2 tablespoons of the dough (about 1 ounce) and form it into an oval-shape cookie about 1/2 inch thick. Press the top of the cookie gently on a wire rack to create a diamond pattern then place it, pattern-side up, on the prepared baking sheet. Repeat with the remaining dough.
• Bake until the cookies are lightly brown, about 25 minutes. Immediately transfer one cookie at a time to the cooled syrup, flipping a couple of times with a slotted spoon, just until absorbed and fully coated, 5 to 10 seconds. Use the slotted spoon to transfer the cookies to a serving platter.
• For the topping: Immediately sprinkle the chopped walnuts over the soaked cookies.

MELOMAKARONA (GREEK OLIVE OIL-HONEY COOKIES)

Steps:

• Make the syrup: In a medium saucepan over high heat, combine sugar, cinnamon sticks and clove with 1 1/3 cups water. Cut orange in half and place in saucepan, flesh down. Bring to a boil, stirring occasionally, until the sugar completely dissolves, about 4 minutes. Remove from heat and stir in honey. Set aside to cool completely, leaving the cinnamon, clove and orange in the syrup until ready to use.
• Heat the oven to 375 degrees and line 4 baking sheets with parchment paper or nonstick liners, or lightly grease the pans with olive oil.
• Finely grate the zest of 1 orange into a large mixing bowl. Cut the orange in half and squeeze the juice into a measuring cup. If it doesn't measure 1 cup (240 milliliters), squeeze in enough juice from the other orange. Add juice to the bowl with the zest, then mix in olive oil, sugar, brandy, cinnamon, nutmeg, clove and salt.
• In a separate mixing bowl, whisk together flour, semolina and baking soda. Gradually, fold in the flour mixture into the olive oil mixture. With a wooden spoon, mix until flour is just evenly incorporated.
• Using your hands, roll dough into 1 1/2-inch ovals or egg-shapes, and place 1 inch apart on prepared baking sheets. Using the palm of your hand, lightly flatten dough. Bake until cookies are golden, 20 to 25 minutes, rotating baking sheets halfway through for even baking.
• Right before the cookies are done, remove the orange, cinnamon sticks and clove from the syrup. As soon as the cookies are out of the oven, and working in batches, dunk the hot cookies in the cool syrup, gently flipping them for about 10 seconds so they can absorb the syrup. Remove cookies from the syrup using a slotted spoon and arrange them on a tray or plate. Sprinkle the center of each cookie with a generous pinch of nuts, patting them lightly so they stick to cookies.
• Once cool, store in an airtight container at room temperature for up to 5 days. To prevent the cookies from sticking together, place sheets of wax or parchment paper between cookie layers.

MELOMAKARONA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cinnamon, baking powder, cloves, baking soda, and nutmeg together in a large bowl. Beat butter in a separate bowl until light and fluffy; add sugar and mix well. Beat egg yolks and orange juice together in another bowl. Stir egg mixture into the butter mixture; add flour mixture slowly, mixing after each addition. Add honey. Mix until a soft dough forms.
• Chill dough until firm enough to work with, about 30 minutes. Shape into small ovals and place a few inches apart on baking sheet sheets. Flatten slightly; cookies will spread.
• Bake in the preheated oven until light golden brown, 15 to 20 minutes.
• Meanwhile, heat honey, water, and sugar together in a saucepan over medium-low heat until sugar is dissolved. Let syrup cool. Mix walnuts, cinnamon, and cloves together in a bowl to make the topping.
• Dip cookies into the cooled syrup for 10 to 15 seconds per side. Sprinkle walnut topping over syrup and let dry completely. Store in muffin cups or between layers of parchment paper.

MELOMAKARONA RECIPE BY TASTY

Steps:

• Make the syrup: Add the sugar, salt, lemon juice, honey, cloves, cinnamon stick, and cold water to a small pot. Whisk to combine, then bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer until the syrup thickens slightly, 25-30 minutes. Remove the pot from the heat and let the syrup cool completely.
• Make the melomakarona: Preheat the oven to 350°F (180°C). Line a 12 x 17-inch baking sheet with parchment paper.
• In a medium bowl, whisk together the flour and baking powder.
• In a large bowl, whisk together the sugar, orange juice, cinnamon, and vanilla. Add the baking soda and whisk for about 20 seconds, until the batter lightens in color and thickens slightly. Add the olive oil, canola oil, cold water, and honey and whisk until thoroughly combined.
• Using a rubber spatula, fold the dry ingredients into the wet ingredients until just incorporated, making sure not to overmix the dough.
• Using a rounded tablespoon measure, divide the dough into 24 equal portions. Roll each piece of dough into a smooth ball, then create an oval shape by gently squeezing two opposite sides in and rounding out the edges. Place the melomakarona on the prepared baking sheet and press down the tops to flatten. Using a fork, poke 4 sets of holes into each melomakarona, pushing only halfway through the dough.
• Bake the melomakarona for 20-25 minutes, until firm to the touch. Remove from the oven and let cool for 5 minutes.
• Place 4 melomakarona at a time in the cooled syrup. Soak for 15 seconds on each side, then return to the baking sheet. Repeat with the remaining melomakarona. Using a tablespoon, pour the remaining syrup over each melomakarona. It will look like there is too much syrup, but the melomakarona will continue to absorb it as they rest. Cover the baking sheet with aluminum foil and let sit at room temperature overnight.
• Uncover the pan and sprinkle the chopped walnuts over the top of the melomakarona. Place each melomakarona in a paper cupcake liner, if desired, then arrange on a platter.
• Enjoy!