Melomakarona Recipe - A Greek Christmas Cookie
This Melomakarona recipe is a Greek honey macaroon. Made with crushed walnuts, they are traditionally served at Christmas.
This is an oil-based cookie recipes that produces moist cake-like cookies flavored with orange and brandy. The Melomakarona recipe call for the cookies to be bathed in a sweet honey syrup and topped with chopped walnuts.
Orange and lemon zest provide subtle perfume and flavor for these honey cookies, pronounced mel-oh-muh-KAIR-roh-nah.
These are good cookies to keep in the freezer for unexpected guests. Melomakaronas can be stored for several weeks, preferably placed in small paper baking cups, in an airtight container.
Ingredients: For the Melomakarona cookies:
1 c. olive oil
1 c. vegetable oil
3/4 c. sugar
Zest of one orange
3/4 c. orange juice
1/4 c. brandy
2 tsp. baking powder
1 tsp. baking soda
Pinch of salt
7 1/2 c. all-purpose flour
3/4 c. walnuts, ground coarsely
Ground cinnamon for sprinkling
For the syrup:
1 c. honey
1 c. sugar
1 1/2 c. water
1 cinnamon stick
3-4 whole cloves
1-2" piece lemon rind
1 tsp. lemon juice
Preheat the oven to 350° F.
In a small bowl, using your fingers, combine the orange zest with the sugar – rubbing the grains to release the orange oils into the sugar.
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.
Add the orange juice and brandy to the orange sugar and mix well. Slowly incorporate the flour until the mixture forms a dough that is not too loose but not quite firm. It will be dense and wet but not sticky.
To roll cookies, pinch a portion of dough off about the size of a walnut. Shape in into a smooth oblong shape. Place on an ungreased cookie sheet.
Press the tines of a large fork in a criss-cross pattern in the center of each of the Christmas cookies. Bake for 25 – 30 minutes or until lightly browned.
While the Melomakarona cookies are baking, prepare the syrup.
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.
Place the ground walnuts in a shallow plate or bowl close to your oven. When the cookies come out of the oven, while they are still very warm, float the cookies in the syrup and allow them to absorb syrup on both sides.
Using a fork or spatula, remove the cookie from the syrup and place on a plate. Press ground walnuts into tops of the cookies and sprinkle lightly with ground cinnamon.
Do not refrigerate Melomakarona as they will harden. Store in an airtight container at room temperature.
This Melomakarona recipe will become of your favorites. They are great with coffee or a cup of tea.
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Go to Christmas Cookies page from Melomakarona Recipe