Melomakarona Recipe (Greek Honey Cookies)
Melomakarona are classic Greek honey cookies soaked in a fragrant syrup made with honey, sugar, and citrus zest. The cookies have a tender texture balanced by the warmth of cinnamon, nutmeg, cloves, and the bright orange juice incorporated into the dough. After baking, they are dipped in a cooled syrup which seeps into the cookies, adding moisture and sweetness. Crushed walnuts sprinkled on top add a crunchy contrast. These cookies are a traditional holiday treat that keep well at room temperature, making them practical for serving over time.
Ingredients
Orange Honey Syrup:
- 1 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup honey
- 1 cinnamon stick
- 4 clove whole
- 1 orange
Melomakarona Cookies:
- 4 cups all-purpose flour
- 1/2 cup fine semolina flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp cloves ground
- 1/4 cup orange juice plus 2 tablespoons
- 1/3 cup granulated sugar
- 3 tbsp honey
- 2/3 cup olive oil
- 1/3 cup neutral flavored oil such as avocado oil or grapeseed oil
To top:
- 1/2 cup walnuts crushed
Instructions
- To make the syrup, place the water, sugar, honey, cinnamon stick and cloves in a sauce pan. Zest the orange using a zester or a microplane and add it to the mixture. Place the saucepan over medium high heat and bring it to a boil. Then lower the heat to medium and simmer for 10 minutes. Turn the heat off and let the syrup cool completely.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a bowl mix the flour with semolina, baking powder, cinnamon, nutmeg and cloves. Set it aside.
- In a large bowl whisk the orange juice with the granulated sugar, honey, olive oil and grapeseed oil.
- Add the flour mixture to the orange juice and honey mixture and combine using a wooden spoon and later your hands. Mix just enough for the ingredients to incorporate and make sure not to overwork the dough.
- Grab about 1 1/2 tbsp of the cookie dough and shape it into an oval ball. Then press it gently on a cookie rack and place it on the baking sheet. If you don't have a cookie rack, place the cookie dough on the baking sheet and pierce it a couple of times with a fork. This is for the cookies to absorb the syrup better later. Repeat the steps with the remaining cookie dough.
- Bake the cookies for 25 minutes until they're lightly brown at the bottom.
- Take the cookies out of the oven and immediately soak them in the cool syrup. You can let the cookies soak for up to 20 seconds.
- Take the cookies out of the syrup, arrange them on a platter and top with crushed walnuts.
Notes
- Ensure the honey syrup is completely cooled before dipping the hot cookies to prevent them from falling apart.
- Store the cookies in an airtight container at room temperature for up to two weeks as they contain no dairy or eggs.
- Shape the dough into oval balls and press gently with a cookie rack for traditional appearance.
Nutrition Information
Nutrition Facts
Serving: 40 cookies
Amount Per Serving
Calories 147
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Sodium | 1mg | 0% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.