📝 About This Recipe
Melomakarona are the quintessential scent of a Greek Christmas, filling homes with the intoxicating aroma of cinnamon, cloves, and fresh orange zest. These egg-shaped delights are unique for their olive oil base and their transformation from a crisp cookie into a succulent, honey-drenched morsel that melts on the tongue. Topped with a generous dusting of crushed walnuts, they represent the ultimate balance of spice, citrus, and floral sweetness.
🥗 Ingredients
The Aromatic Syrup
- 2 cups Water
- 2 cups Granulated Sugar
- 3/4 cup Honey (Good quality thyme or wildflower honey)
- 1 piece Cinnamon Stick
- 3-4 pieces Whole Cloves
- 1/2 piece Orange (Cut in half)
The Cookie Dough (Wet Ingredients)
- 1 cup Extra Virgin Olive Oil (Use a mild-flavored oil)
- 1/2 cup Vegetable Oil (Or sunflower oil for a lighter texture)
- 1/3 cup Cognac or Brandy
- 3/4 cup Fresh Orange Juice
- 1/2 cup Granulated Sugar
- 2 tablespoons Orange Zest (Freshly grated)
The Cookie Dough (Dry Ingredients)
- 4 1/2 cups All-Purpose Flour (Sifted; may need slightly more or less)
- 1 cup Fine Semolina (Crucial for the signature texture)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda (To be dissolved in the orange juice)
- 1 tablespoon Ground Cinnamon
- 1/2 teaspoon Ground Cloves
For Garnish
- 1 1/2 cups Walnuts (Finely chopped or pulsed in a blender)
- 1/2 teaspoon Ground Cinnamon (Mixed with the walnuts)
👨🍳 Instructions
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1
Begin with the syrup so it has time to cool completely. In a medium pot, combine water, sugar, cinnamon stick, whole cloves, and the orange half. Bring to a boil, then simmer for 5 minutes. Stir in the honey, remove from heat, and let it cool to room temperature.
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2
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
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3
In a large mixing bowl, whisk together the olive oil, vegetable oil, cognac, sugar, and orange zest until the sugar begins to dissolve.
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4
In a small cup, add the baking soda to the orange juice. Stir it over the main bowl (it will foam up!) and pour it into the oil mixture. Whisk well to combine.
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5
In a separate bowl, sift together the flour, semolina, baking powder, ground cinnamon, and ground cloves.
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6
Gradually add the dry ingredients to the wet ingredients. Using your hands, mix gently just until a soft, oily dough forms. DO NOT overwork the dough, or the oil will separate and the cookies will be tough.
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7
Pinch off a piece of dough about the size of a walnut (approx. 30-40g). Roll it into an oval shape between your palms.
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8
Place the oval on a grater or a textured silicone mat and press down slightly to create a pattern on the surface; this helps the cookie hold more syrup later.
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9
Arrange the cookies on the baking sheets, leaving about an inch of space between them. Bake for 25-30 minutes until they are a deep golden brown and firm to the touch.
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10
As soon as the cookies come out of the oven, drop 5-6 hot cookies into the cold syrup. Let them soak for about 20-30 seconds on each side, depending on how 'syrupy' you like them.
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11
Remove the cookies with a slotted spoon and place them on a platter. Immediately sprinkle the tops with the walnut and cinnamon mixture while they are still wet.
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12
Repeat the soaking process for the remaining cookies. Once finished, allow them to cool completely before covering. They taste even better the next day!
💡 Chef's Tips
The golden rule: Hot cookies go into cold syrup, or cold cookies go into hot syrup—never both hot! Be very gentle when mixing the dough; stop the moment the flour is incorporated to ensure a crumbly, melt-in-the-mouth texture. If the dough feels too oily, don't keep adding flour; let it rest for 5 minutes for the semolina to absorb the moisture. Store the finished cookies at room temperature in an airtight container; they will stay fresh for up to 3 weeks. Use a high-quality Greek honey for the syrup, as this provides the primary flavor profile of the dish.
🍽️ Serving Suggestions
Serve on a large decorative platter stacked in a pyramid for a festive centerpiece. Pair with a strong cup of Greek coffee or a spicy Chai tea. Offer a small glass of Mastiha liqueur or Commandaria dessert wine on the side. Serve alongside Kourabiedes (Greek almond shortbread) for a traditional Christmas sweets display. For a modern twist, drizzle with a little melted dark chocolate before adding the walnuts.