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Vegetarian Recipe
A honey-dipped cookie for the holiday season.

Credits: Eat Greek Tonight

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Melomakarona Ingredients
Order Quantity Ingredient Alternative Notes
1/2 Teaspoon Baking Soda    
4 Tablespoon Brandy    
2 1/2 Teaspoon Cinnamon    
1 2/3 Cup Flour ( All Purpose )   Self-rising  
5 oz Oil ( Olive )    
1 Whole Oranges   Squeezed 
1 Pinch Salt   To taste 
4/5 Cup Sugar ( White )    
3/4 Cup Walnuts    
2/3 Cup Water    
Melomakarona Directions
Beat the oil and 1/3 c sugar well, add the brandy, orange juice and 1/2 tsp cinnamon and blend.

Sift the flour with a pinch of salt and the soda and add it gradually into the oil and sugar mixture, mixing it with a spoon.

Knead the dough well for about 10 minutes.

If too sticky, add 1-2 tablespoons more flour and mix it well.

Knead until it feels soft and pliable.

Flour your hands and take egg-sized portions of dough.

Roll and shape them into small oval shapes.

Place on an unbuttered baking sheet, and flatten them with the palm of your hand.

Bake in a pre-heated oven, gas no. 4/ 350 grades F/ 180 grades C), for 25 minutes.

Let them cool and harden for 24 hours before dipping them in the honey syrup.

Prepare the syrup by mixing in a saucepan the honey,1/2 c sugar and water.

Bring slowly to the boil, skim with a spoon, then simmer for 4-5 minutes.

Dip the cold melomakarona in the hot syrup, three or four at a time only.

Let them stand for 1 minute and take them out with a slotted spoon.

Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts.

If they are not consumed during the next 3-4 days they should be kept in airtight tins, like biscuits.

Allow two melomakarona per person!

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