Melomakarona Recipe
User Reviews
4.8
Melomakarona Recipe
Description
This recipe starts by preparing a syrup of water, sugar, orange zest and halves, cinnamon stick, and honey, boiled briefly and cooled to infuse flavors. The dough combines olive oil, brandy, orange juice and zest, sugar, cinnamon, nutmeg, and a large amount of all-purpose flour along with baking soda and powder. The mixture is kneaded gently to a smooth, pliable dough.
Shaped into small ovals, the cookies bake at 350°F until golden. Once baked, they are soaked in the cooled syrup containing honey and citrus scents, allowing sweetness and moisture to penetrate and balance the olive oil base. Finally, chopped walnuts are sprinkled on top, adding texture and richness.
These cookies can be stored at room temperature in an airtight container layered with wax paper to prevent sticking. They carry traditional Mediterranean flavors and are often enjoyed with tea or coffee.
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
- orange zest of 1
- 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 walnuts finely chopped (chop the walnuts after measuring, halves, up to 1 cup
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
- Store melomakarona at room temperature in an airtight container, layering with wax paper to prevent sticking.
- Finely chop the walnuts after measuring to achieve the best texture for topping.
- This recipe uses olive oil and brandy for a moist dough with characteristic flavor and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
