• ⅓ cup olive oil
  • ¼ cup fresh orange juice
  • 1 tablespoon grated orange zest
  • 1 tablespoon ground cinnamon + 1 pinch for topping (optional)
  • 1 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅓ cup cognac/brandy
  • ⅓ cup coconut sugar
  • 1½ cup spelt semolina
  • 1 cup spelt flour
  • ⅓ cup walnuts
Honey Syrup
  • 4 cup honey
  • ⅓ cup coconut sugar
  • ⅓ cup water
  • 1 cinnamon stick
  • 3-4 whole cloves
  • 1-2-inch piece lemon rind
  • 1 tsp lemon juice

How to Make

Stage 1: Create Dough
  1. Preheat the oven to 350 degrees Fahrenheit
  2. Add all the wet cookie ingredients into a large mixing bowl and knead. In a separate bowl, combine the dry mixture and lightly whisk through to sift
  3. Slowly add the dry mixture bit by bit to the larger bowl. The dough that forms should be one that's dense and wet but not sticky and loose. You should be able to add all the dry mix, but be mindful if you see the mixture starting to become too dry. If this happens, just add 1 tablespoon of water at a time until the dough is no longer dry.
Stage 2: Share Cookies and Bake
  1. Take 1 palm-sized portion of dough (or 1 heaping tablespoon)
  2. To roll cookies, shape dough in your palms into a smooth oblong shape, almost like a small egg.Tip: Roll the dough on the reverse side of a grater to get a dimpled, consistent oblong shape
  3. Fill an ungreased cookie sheet lined with parchment paper with as many cookies as you can
  4. Bake in the oven for about 30 minutes until the cookies have a crispy golden brown outer shell
Stage 3: Create Honey Syrup
  1. While the cookies are baking, combine the honey, sugar, water, cinnamon, cloves and lemon rind in a small saucepan. Bring to a boil and then reduce to a simmer uncovered over low heat for 10 - 15 minutes
  2. As the syrup simmers, crush and grind your walnuts and side aside next to the saucepan
  3. After 15 minutes of simmering, strain the syrup through a sieve and return to the saucepan. Add lemon juice and put the syrup back on a low heat
Stage 4: Dip Baked Cookies in Honey Syrup
  1. Remove the cookies from the oven and carefully dip each cookie in the syrup.
  2. Place the cookies on a cooling rack with parchment paper underneath (to catch dripping syrup) and sprinkle with the crushed walnuts. If you'd like, you can sprinkle additional cinnamon on top as well
- Don't refrigerate the melomakarona, as they'll harden and become tough to eat. Instead, store them at room temperature

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