One of the most irresistible Greek Christmas treats! These golden-brown cookies are a divine combination of textures and flavors: slightly crispy on the outside and syrupy on the inside, enriched with crushed walnuts or almonds and infused with aromatic spices like cinnamon and cloves! Each bite captures the essence of Christmas in Greece, transporting us to the warmth of a grandmother's kitchen, where the art of perfecting this beloved holiday delight has been passed down from generation to generation. A must-try indulgence for the festive season and beyond...
DIFFICULTY LEVEL
Medium
Medium
BAKING TIME
20 - 25 min
20 - 25 min
QUANTITY
75 pcs
75 pcs
Ingredients
- 670 - 700 g all - purpose flour
- 400 g fine semolina
- 220 g sugar
- 260 g orange juice
- 250 g seed oil
- 100 g olive oil
- 50 g melted butter
- Zest of 2 oranges
- 80 g brandy/ cognac
- 2 vials or 2 sachets of vanillin
- 2 tsp cinnamon powder
- 1/2 tsp clove powder
- 1 tsp soda
- 15 g baking powder
For the syrup:
- 500 g water
- 750 g sugar
- 250 g honey
- 2 cinnamon sticks
- Peels of 1 orange or 1 whole orange cut in half
For the sprinkling:
- Chopped walnuts or roasted and chopped almonds
- Cinnamon powder
- Honey (optional)
How to
Syrup:
- In a pot, add the water, sugar, cinnamon sticks and orange peel or cut orange and boil for about 10 - 12 min.
- Remove from the heat, add the honey and stir until it dissolves.
- Allow the syrup to cool completely and remove the orange peels or orange and cinnamon sticks.
- Sift the flour and the baking powder.
- In a bowl, add the seed oil, olive oil and sugar and mix with a hand whisk until the sugar is dissolved.
- Add the melted butter, orange zest, brandy, vanillin, cinnamon and cloves and continue mixing.
- Dissolve the soda in the orange juice (be careful, it will foam) and add to the mixture.
- Continue with the semolina, flour and baking powder. (We want our dough to be tender, so don't add extra flour!)
- Knead only until all the ingredients are combined, no more!
- Shape either round or oval melomakarona (25 g) and transfer to a baking tray lined with parchment paper. Optionally, you can press one side of melomakarona on a sieve or a dense rack to create a simple design. You can also make some designs with a fork or with a texture mat.
- Bake in a preheated oven at 340oF - 170oC (set to fan) for 20 - 25 min.
- Put the hot melomakarona in the cold syrup, carefully turn them over a few times (for about 15 seconds), strain with a slotted spoon and sprinkle with walnuts or almonds and cinnamon. If you prefer, add some honey and your delicious greek melomakarona are ready!
