Greek
Melomakarona
These Greek Christmas honey cookies are olive oil–based, scented with orange, cinnamon, and clove, then soaked while hot in a cool honey syrup. A topping of chopped walnuts gives them their traditional finish.
Ingredients
- Extra virgin olive oil1/4 cup
- Fresh orange juice2 tbsp
- Brandy or Metaxa1 tsp
- Orange zest1/2 tsp
- Granulated sugar1 tbsp, plus 1/4 cup for syrup
- Baking soda1/8 tsp
- Ground cinnamon1/4 tsp
- Ground clovepinch
- Fine semolina1/4 cup
- All-purpose flour3/4 cup
- Baking powder1/4 tsp
- Saltpinch
- Honey1/4 cup, plus 1 tsp for drizzling
- Water1/4 cup
- Cinnamon stick1 small piece
- Orange peel1 strip
- Lemon juice1/2 tsp
- Walnuts, finely chopped1/4 cup
Method
- Make the syrup first by combining 1/4 cup sugar, water, cinnamon stick, orange peel, and lemon juice in a small saucepan.
- Bring to a boil, simmer for 3 minutes, then remove from the heat and stir in 1/4 cup honey.
- Discard the cinnamon stick and orange peel, then let the syrup cool completely.
- Heat the oven to 350°F / 180°C and line a small baking tray with parchment paper.
- In a bowl, whisk the olive oil, 1 tbsp sugar, brandy, orange zest, cinnamon, and clove until combined.
- Stir the baking soda into the orange juice until it foams, then add it to the oil mixture.
- In a separate bowl, mix the flour, semolina, baking powder, and salt.
- Add the dry ingredients to the oil mixture and fold gently just until a soft, oily dough forms; do not knead.
- Shape the dough into 6 small oval cookies and press the tops lightly against a fork or grater to make the traditional textured pattern.
- Bake for 18 to 20 minutes, until lightly browned and firm.
- While the cookies are still hot, dip them in the cooled syrup for about 30 seconds per side, then transfer to a rack set over a plate.
- Drizzle with the remaining honey and sprinkle generously with chopped walnuts before serving.
Common questions
Can I substitute the brandy or Metaxa in melomakarona?
Yes. Replace it with orange juice, apple juice, or water in the same amount. The flavor will be a little less aromatic, but the cookies will still work. Avoid adding more liquid than needed, or the dough may turn too sticky.
How long does the dough need to rest before baking?
This dough usually does not need a long rest. Mix it gently, shape immediately, and bake. If it feels too soft, chill it 15 to 20 minutes, but don’t overwork it or the cookies can become dense.
What are the most common mistakes when making melomakarona?
The biggest mistakes are overmixing the dough, adding too much flour, and using hot syrup. The dough should stay soft and oily, and the syrup must be completely cool before soaking, or the cookies can break apart or turn soggy.
How should I store melomakarona, and how long do they keep?
Store them in an airtight container at room temperature for up to 1 week. For best texture, keep them in a single layer or with parchment between layers. They also freeze well, but add the walnut topping after thawing, if using.
How should melomakarona be served for the best flavor?
Serve them after they have soaked and rested at least a few hours, ideally overnight. They taste best at room temperature with a little extra chopped walnut on top if desired. Pair them with coffee, tea, or dessert wine.