Melomakarona (Greek Honey Walnut Cookies)

🧂 Ingredients

• 400 g All-purpose flour(Sifted)
• 200 ml Olive oil(Good quality, mild flavor)
• 100 ml Fresh orange juice
• 300 ml Honey(For the syrup)
• 150 g Walnuts(Finely chopped, for topping)
• 2 tsp Ground cinnamon
• 2 tsp Ground cloves
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 1 tsp Orange zest(Optional, for added flavor)
• 100 ml Water(For the syrup)
• 50 g Sugar(For the syrup)

👨‍🍳 Instructions

1. 1

   Prepare the syrup: In a small saucepan, combine the honey, water, and sugar. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for about 5-7 minutes. Remove from heat and let it cool completely. This step can be done ahead of time.

   ⏱️ 10 minutes
2. 2

   Prepare the cookie dough: In a large bowl, whisk together the olive oil, orange juice, ground cinnamon, ground cloves, baking powder, baking soda, and orange zest (if using). Mix well until combined.

   ⏱️ 5 minutes
3. 3

   Gradually add the sifted flour to the wet ingredients, mixing gently with a spatula or your hands until a soft, pliable dough forms. Be careful not to overmix, as this can make the cookies tough. The dough should be soft but not sticky.

   ⏱️ 10 minutes
4. 4

   Preheat your oven to 170°C (340°F). Line baking sheets with parchment paper.

   ⏱️ 5 minutes
5. 5

   Shape the cookies: Take small portions of the dough (about a tablespoon each) and roll them into oval shapes, approximately 2-3 inches long. Place the shaped cookies on the prepared baking sheets, leaving a little space between them.

   ⏱️ 15 minutes
6. 6

   Create a pattern: Lightly press the tines of a fork onto the top of each cookie to create a decorative pattern and help the syrup penetrate. You can also use a grater for a similar effect.

   ⏱️ 5 minutes
7. 7

   Bake the cookies: Bake in the preheated oven for 25-30 minutes, or until they are golden brown and firm to the touch. The edges should be slightly crisp.

   ⏱️ 25-30 minutes
8. 8

   Soak the cookies: While the cookies are still hot from the oven, carefully transfer them, a few at a time, into the cooled honey syrup. Let them soak for about 30 seconds to 1 minute per side, depending on how syrupy you like them. Use a slotted spoon to remove them from the syrup.

   ⏱️ 10 minutes
9. 9

   Garnish and cool: Place the soaked cookies on a wire rack to drain any excess syrup. Immediately sprinkle the tops generously with the finely chopped walnuts. Allow the melomakarona to cool completely before serving or storing.

   ⏱️ 30 minutes (cooling)

💡 Pro Tips

• ✓The key to delicious melomakarona is the balance between the spiced cookie and the sweet honey syrup. Don't skip the soaking step!
• ✓For a richer flavor, you can add a pinch of nutmeg or cardamom to the spice mix.
• ✓The dough should be soft and slightly oily; avoid overworking it to maintain a tender texture.
• ✓Ensure the syrup is completely cool when the hot cookies are dipped into it for optimal absorption.
• ✓These cookies are often made in large batches and are perfect for holiday gatherings.

🔄 Variations

• For a chocolate lover's twist, dip the cooled, soaked cookies in melted dark chocolate.
• Add a splash of brandy or ouzo to the syrup for an extra layer of flavor.
• Incorporate finely chopped almonds or pistachios along with or instead of walnuts.

🥗 Nutrition

Per serving