Melomakarona Recipe

Name: Melomakarona
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cookies:; 1 cup olive oil; 1 cup vegetable oil; 3/4 cup sugar; Zest of one orange; 3/4 cup orange juice; 1/4 cup brandy; 2 tsp. baking powder; 1 tsp. baking soda; Pinch of salt; 7 1/2 cups all-purpose flour; 3/4 cup walnuts, ground coarsely; Ground cinnamon for sprinkling; For the syrup:; 1 cup honey; 1 cup sugar; 1 1/2 cups water; 1 cinnamon stick; 3-4 whole cloves; 1-2-inch piece lemon rind; 1 tsp. lemon juice

Servings: persons

For the cookies:
1 cup olive oil
1 cup vegetable oil
3/4 cup sugar
Zest of one orange
3/4 cup orange juice
1/4 cup brandy
2 tsp. baking powder
1 tsp. baking soda
Pinch of salt
7 1/2 cups all-purpose flour
3/4 cup walnuts, ground coarsely
Ground cinnamon for sprinkling
For the syrup:
1 cup honey
1 cup sugar
1 1/2 cups water
1 cinnamon stick
3-4 whole cloves
1-2-inch piece lemon rind
1 tsp. lemon juice

1
Preheat the oven to 350 degrees.
2
In a small bowl, using fingers, combine the orange zest with the sugar - rubbing the grains as if you were playing with sand to release the orange oils into the sugar.
3
Using an electric mixer, beat the oil with the orange sugar until well mixed. In a separate bowl, sift the flour with the baking powder, baking soda and salt.
4
Add the orange juice and brandy to mixer and mix well.
5
Slowly incorporate the flour cup by cup until the mixture forms a dough that is not too loose but not quite firm either. It will be dense and wet but not sticky. Once the flour is incorporated fully stop mixing.
6
To roll cookies, pinch a portion of dough off about the size of a walnut. Shape in your palms into a smooth oblong shape, almost like a small egg. Place on an ungreased cookie sheet. Shape and roll cookies until the sheet is filled.
7
Press the tines of a large fork in a crosshatch pattern in the center of each cookie. The cookies should resemble lightly flattened ovals when they go in the oven.
8
Bake in a preheated 350-degree oven for 25 - 30 minutes until lightly browned.
9
While cookies bake, prepare the syrup.
10
In a saucepan, combine the honey, sugar, water, cinnamon, cloves, and lemon rind. Bring the mixture to a boil then lower the heat and simmer uncovered for about 10 to 15 minutes. Remove the cinnamon, cloves, and lemon rind and stir in lemon juice.
11
Place the ground walnuts in a shallow plate or bowl next to the stove top. When the cookies come out of the oven and while they are still very warm, carefully float the cookies in the syrup and allow the cookies to absorb syrup on both sides.
12
Using a fork or small spatula, remove the cookie from the syrup and place on a platter or plate. Press ground walnuts lightly into the tops of the cookies (syrup will help it adhere) and sprinkle lightly with ground cinnamon.
13
Do not refrigerate as cookies will harden. Store in an airtight container at room temperature

2637

kcal

Calories

137

Fat

340

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the cookies:, 1 cup olive oil, 1 cup vegetable oil, 3/4 cup sugar, and more.

Yes, Melomakarona falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Melomakarona

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions