Melomakarona (Honey-Spice Cookies) Recipe

Name: Melomakarona (Honey-Spice Cookies) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups vegetable oil; 1 cup sugar; 1/2 cup cognac or brandy; 1/4 cup orange juice; 1 tablespoon orange zest; 1/2 teaspoon lemon zest; 6 to 7 cups flour, or as needed; 1 teaspoon baking soda; 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; Pinch ground cloves; 2 cups honey; 1 cup sugar; 2 cups water; 1 1/2 cups finely crushed walnuts; 1 teaspoon ground cinnamon

Servings: persons

2 cups vegetable oil
1 cup sugar
1/2 cup cognac or brandy
1/4 cup orange juice
1 tablespoon orange zest
1/2 teaspoon lemon zest
6 to 7 cups flour, or as needed
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
Pinch ground cloves
2 cups honey
1 cup sugar
2 cups water
1 1/2 cups finely crushed walnuts
1 teaspoon ground cinnamon

1
Position oven racks in the upper and lower thirds of the oven; preheat to 350u00b0F. Line 2 or 3 large baking sheets with parchment paper.
2
Combine the oil, sugar, cognac, orange juice and citrus zests in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed to dissolve the sugar.
3
Sift together the flour, baking soda, baking powder, cinnamon and cloves on a large piece of wax paper. Reduce the mixer speed to low and slowly add the flour mixture to the bowl until a very soft dough forms.
4
Remove the bowl from the mixer. Use a wooden spoon or spatula to mix in flour as needed until the dough is quite stiff.
5
Roll pieces of the dough into ovals about 2 inches long. Place them 1 inch apart on the baking sheets.
6
Bake 2 sheets at a time for a total of 20 minutes; about halfway through the baking, rotate the sheets top to bottom and front to back. The cookies shall barely be browned. Keep them on their baking sheets.
7
Combine the honey, sugar and water in a large saucepan over high heat. Bring to a boil, stirring until the sugar has dissolved, then cook for 5 minutes, using a slotted spoon to skim off and discard the foam that forms on the top. Cook for a few minutes; the syrup will thicken slightly and deepen in color. Reduce the heat to the lowest possible setting to keep the syrup warm.
8
Spread the crushed walnuts on a large shallow plate and sprinkle with the cinnamon, stirring to combine.
9
Place 6 or 7 of the cookies at a time in the saucepan; allow them to sit long enough (2 to 3 minutes) to absorb some of the syrup, turning them as needed to coat evenly. Use a slotted spoon to remove the cookies, and let them sit for a minute or so before rolling them in the walnut mixture. Let cool and eat at room temperature.

2662

kcal

Calories

150

Fat

324

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 16 ingredients. The key ingredients include: 2 cups vegetable oil, 1 cup sugar, 1/2 cup cognac or brandy, 1/4 cup orange juice, and more.

Yes, Melomakarona (Honey-Spice Cookies) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!