Melomakarona Recipe
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4.8
207 reviews
Excellent
Melomakarona Recipe
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Melomakarona are soft, oval-shaped Greek cookies scented with orange and cinnamon, drenched in honey syrup and covered with crushed walnuts. Yes, they are irressitable! This recipe makes 60 cookies; they keep well so that you can enjoy them for a while or gift them to family and friends.
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Ingredients
For the syrup
- 1 1/2 cups water
- 1 cup sugar
- 1 orange, zested and cut in half
- 1 cinnamon stick
- 1 cup honey (I used Greek honey)
For the cookies
- 2 cups extra virgin olive oil (or 1 cup extra virgin olive oil and 1 cup grape seed oil)
- ½ cup brandy
- ½ cup orange juice
- Zest of 1 orange
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 7 ½ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ cup to 1 cup walnut halves, finely chopped (chop the walnuts after measuring)
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Instructions
- Make the syrup. In a medium saucepan, combine the water, sugar, orange, and cinnamon stick. Bring to a boil over medium-high for 5 minutes or until the sugar dissolves completely. Remove from heat and stir in the honey. Set the syrup aside to cool completely (do not remove the cinnamon or orange until you are ready to use the syrup).
- Heat the oven to 350 degrees F.
- In a large mixing bowl, combine the EVOO, brandy, orange juice, orange zest, 1 cup sugar, cinnamon, and nutmeg. Mix.
- In another bowl, sift the flour, baking powder and baking soda.
- Slowly, add the dry flour mixture to the wet olive oil mixture (I added 1/3 of the flour at a time), while mixing with a wooden spoon. Once all the flour has been added, use your hands to knead the dough until smooth (do not overwork the dough).
- Prepare a large sheetpan (or two) and line with parchment paper.
- Take about 1 ½ tablespoons of the cookie dough and shape it between your palms into an oval shape (like a small egg). Lightly flatten (do not flatten too much) and set on the prepared sheet pan. Repeat, forming the cookies until you have used up all the dough. Line the cookies in the sheet pan, making sure to leave about ½ inch between them.
- In the center of each cookie, lightly press the tines of a fork in a crosshatch pattern. The cookies should flatten a tiny bit in the center (but you should not push so hard the cookies become too flat).
- Bake on the center rack of your heated oven for 20 to 25 minutes; the cookies should be golden in color but they should not brown too much.
- Remove the orange and cinnamon stick from the syrup.
- As soon as you take the cookies out of the oven, put them in the cold syrup, flipping them around for about 20 to 30 seconds or so (you will need to do this in batches, making sure that all the cookies are able to absorb enough syrup).
- With a slotted spoon, remove the cookies from the syrup and arrange them on a tray or directly on your serving dish. Sprinkle each cookie with a generous pinch of the chopped walnuts (pat the walnuts lightly so they will stick to the cookies).
Notes
- Storage: Store melomakarona in an air-tight container at room temperature. And to prevent the layers of cookies from sticking together, it helps to place sheets of wax paper in between the cookies.
- Visit Our Shop to browse quality Mediterranean ingredients.
Nutrition Information
Show Details
Calories
189.8kcal
(9%)
Carbohydrates
24.2g
(8%)
Protein
2.1g
(4%)
Fat
9.3g
(14%)
Saturated Fat
1.2g
(6%)
Sodium
33.5mg
(1%)
Potassium
40.8mg
(1%)
Fiber
0.7g
(3%)
Vitamin A
9IU
(0%)
Vitamin C
2.3mg
(3%)
Calcium
15.6mg
(2%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 1898 kcal
% Daily Value*
| Calories | 189.8kcal | 9% |
| Carbohydrates | 24.2g | 8% |
| Protein | 2.1g | 4% |
| Fat | 9.3g | 14% |
| Saturated Fat | 1.2g | 6% |
| Sodium | 33.5mg | 1% |
| Potassium | 40.8mg | 1% |
| Fiber | 0.7g | 3% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 15.6mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
207 reviews
Excellent
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