Best Melomakarona Recipes

MELOMAKARONA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cinnamon, baking powder, cloves, baking soda, and nutmeg together in a large bowl. Beat butter in a separate bowl until light and fluffy; add sugar and mix well. Beat egg yolks and orange juice together in another bowl. Stir egg mixture into the butter mixture; add flour mixture slowly, mixing after each addition. Add honey. Mix until a soft dough forms.
• Chill dough until firm enough to work with, about 30 minutes. Shape into small ovals and place a few inches apart on baking sheet sheets. Flatten slightly; cookies will spread.
• Bake in the preheated oven until light golden brown, 15 to 20 minutes.
• Meanwhile, heat honey, water, and sugar together in a saucepan over medium-low heat until sugar is dissolved. Let syrup cool. Mix walnuts, cinnamon, and cloves together in a bowl to make the topping.
• Dip cookies into the cooled syrup for 10 to 15 seconds per side. Sprinkle walnut topping over syrup and let dry completely. Store in muffin cups or between layers of parchment paper.

MELOMAKARONA

Steps:

• Preheat oven to 350°. In a saucepan, combine sugar, water and honey; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool completely. , Meanwhile, for cookies, in a large bowl, beat confectioners' sugar and oil until blended. Beat in Cognac, orange juice and honey. In another bowl, whisk flour, orange zest, baking powder and cinnamon; gradually beat into sugar mixture., Shape tablespoons of dough into 1-in.-thick ovals. Place 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-25 minutes. Cool on pans 5 minutes. Remove to wire racks., Float and turn warm cookies in syrup about 10 seconds; allow excess to drip off. Place on waxed paper; sprinkle with walnuts. Let stand until set. Store between pieces of waxed paper in airtight containers.

"MELOMAKARONA" GREEK CHRISTMAS HONEY COOKIE

Steps:

• 1. Place all the ingredients except flour, salt, baking soda and baking powder in a large mixing bowl and knead. In a separate bowl, sift the flour with the baking powder, baking soda and salt. Add the orange juice and brandy to mixer and mix well.
• 2. Slowly incorporate the flour cup by cup until the mixture forms a dough that is not too loose but not quite firm either. It will be dense and wet but not sticky. Once the flour is incorporated fully stop mixing.
• 3. To roll cookies, pinch a portion of dough off about the size of a walnut. Shape in your palms into a smooth oblong shape, almost like a small egg. Place on an ungreased cookie sheet. Shape and roll cookies until the sheet is filled. Press the tines of a large fork in a crosshatch pattern in the center of each cookie. This will flatten them slightly in the center. The cookies should resemble lightly flattened ovals when they go in the oven.Bake in a preheated 350-degree oven for 25 - 30 minutes until lightly browned. (The cookies will darken when submerged in syrup.)
• 4. While the 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.
• 5. Place the ground walnuts in a shallow plate or bowl next to the stove top. When the cookies come out of the oven and while they are still very warm, carefully float the cookies in the syrup and allow the cookies to absorb syrup on both sides, a few at a time, for about 5 minutes. If you prefer them softer, let stand longer.Using a fork or small spatula, remove the cookie from the syrup and place on a platter or plate.
• 6. Over every layer press ground walnuts lightly into the tops of the cookies (syrup will help it adhere) and sprinkle lightly with ground cinnamon.
• 7. Extra Tips: The consistency of the dough should be rather stiff. The syrup should be simmering gently, while the melomakarona are being dipped. Enjoy! Do not refrigerate Melomakarona as they will harden. Let cool & store in an airtight container at room temperature.

GREEK HONEY COOKIES (MELOMAKARONA)

Steps:

• Cream butter and oil until completely mixed, add confectioner's sugar, add orange juice slowly, add vanilla, cinnamon, cloves, nutmeg, add 2 cups flour and beat, add two more cups flour, and then add the rest. You may not need all of the flour, just don't let it get too thick, knead the dough lightly in the bowl.
• Using teaspoon, scoop out some of the dough and roll in your palms and flatten slightly in your hands. Bake at 350 for 25 minute and cool.
• Boil syrup ingredients for 5 minute in LARGE saucepan, as it will foam up, then dip each cake (I do several at one time) in the saucepan, turning a couple of times with a wooden spoon, place the cookies on waxed paper and sprinkle with walnut and cinnamon mixture. Cool completely before storing. Best stored in tins. These cookies will keep in tins for a couple of months, but I can't stay out of them long enough to last that long!

MELOMAKARONA (GREEK OLIVE OIL-HONEY COOKIES)

Steps:

• Make the syrup: In a medium saucepan over high heat, combine sugar, cinnamon sticks and clove with 1 1/3 cups water. Cut orange in half and place in saucepan, flesh down. Bring to a boil, stirring occasionally, until the sugar completely dissolves, about 4 minutes. Remove from heat and stir in honey. Set aside to cool completely, leaving the cinnamon, clove and orange in the syrup until ready to use.
• Heat the oven to 375 degrees and line 4 baking sheets with parchment paper or nonstick liners, or lightly grease the pans with olive oil.
• Finely grate the zest of 1 orange into a large mixing bowl. Cut the orange in half and squeeze the juice into a measuring cup. If it doesn't measure 1 cup (240 milliliters), squeeze in enough juice from the other orange. Add juice to the bowl with the zest, then mix in olive oil, sugar, brandy, cinnamon, nutmeg, clove and salt.
• In a separate mixing bowl, whisk together flour, semolina and baking soda. Gradually, fold in the flour mixture into the olive oil mixture. With a wooden spoon, mix until flour is just evenly incorporated.
• Using your hands, roll dough into 1 1/2-inch ovals or egg-shapes, and place 1 inch apart on prepared baking sheets. Using the palm of your hand, lightly flatten dough. Bake until cookies are golden, 20 to 25 minutes, rotating baking sheets halfway through for even baking.
• Right before the cookies are done, remove the orange, cinnamon sticks and clove from the syrup. As soon as the cookies are out of the oven, and working in batches, dunk the hot cookies in the cool syrup, gently flipping them for about 10 seconds so they can absorb the syrup. Remove cookies from the syrup using a slotted spoon and arrange them on a tray or plate. Sprinkle the center of each cookie with a generous pinch of nuts, patting them lightly so they stick to cookies.
• Once cool, store in an airtight container at room temperature for up to 5 days. To prevent the cookies from sticking together, place sheets of wax or parchment paper between cookie layers.

HONEY-DRENCHED ORANGE AND SPICE COOKIES (MELOMAKARONA)

Steps:

• In a stand mixer, beat the first 5 ingredients on high, for 4 minutes.
• In a large bowl, sift the flour, baking powder and baking soda. With the motor running, slowly add the flour mixture to the liquid ingredients. The dough should feel soft and oily and will hold its shape. Do not over mix. Cover and set aside.
• Make the the syrup: mix together all four ingredients is a medium saucepan and bring to a boil. Lower the temperature and simmer for five minutes, occasionally skimming the foam as it forms. Remove from the heat and let it cool.
• Line two cookie sheets with parchment paper. Form the dough into oblong shapes about 2" long and ½" high and arrange on the cookie sheet. (Alternatively, form little balls, about 1").
• Bake at 350° F for about 25 minutes, or until lightly brown.
• While the cookies bake, prepare the topping, place in a small bowl and set aside.
• Remove the cookies from the oven. One by one, drop the hot cookies in the saucepan with the cooled syrup. Gently move them around the saucepan for about 20 seconds, in order to absorb some of the syrup. Lift them out with a slotted spoon and place them on a platter..
• Sprinkle with the mixture of walnuts, cinnamon, and cloves. You can pile them into a pyramid shape on the platter if you like, sprinkling every layer with the walnuts. Any leftover syrup may be drizzled over the cookies.

MELOMAKARONA RECIPE BY TASTY

Steps:

• Make the syrup: Add the sugar, salt, lemon juice, honey, cloves, cinnamon stick, and cold water to a small pot. Whisk to combine, then bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer until the syrup thickens slightly, 25-30 minutes. Remove the pot from the heat and let the syrup cool completely.
• Make the melomakarona: Preheat the oven to 350°F (180°C). Line a 12 x 17-inch baking sheet with parchment paper.
• In a medium bowl, whisk together the flour and baking powder.
• In a large bowl, whisk together the sugar, orange juice, cinnamon, and vanilla. Add the baking soda and whisk for about 20 seconds, until the batter lightens in color and thickens slightly. Add the olive oil, canola oil, cold water, and honey and whisk until thoroughly combined.
• Using a rubber spatula, fold the dry ingredients into the wet ingredients until just incorporated, making sure not to overmix the dough.
• Using a rounded tablespoon measure, divide the dough into 24 equal portions. Roll each piece of dough into a smooth ball, then create an oval shape by gently squeezing two opposite sides in and rounding out the edges. Place the melomakarona on the prepared baking sheet and press down the tops to flatten. Using a fork, poke 4 sets of holes into each melomakarona, pushing only halfway through the dough.
• Bake the melomakarona for 20-25 minutes, until firm to the touch. Remove from the oven and let cool for 5 minutes.
• Place 4 melomakarona at a time in the cooled syrup. Soak for 15 seconds on each side, then return to the baking sheet. Repeat with the remaining melomakarona. Using a tablespoon, pour the remaining syrup over each melomakarona. It will look like there is too much syrup, but the melomakarona will continue to absorb it as they rest. Cover the baking sheet with aluminum foil and let sit at room temperature overnight.
• Uncover the pan and sprinkle the chopped walnuts over the top of the melomakarona. Place each melomakarona in a paper cupcake liner, if desired, then arrange on a platter.
• Enjoy!

MELOMAKARONA

Steps:

• Preheat the oven to 350 degrees. In a small bowl, using fingers, combine the orange zest with the sugar - rubbing the grains as if you were playing with sand to release the orange oils into the sugar. Using an electric mixer, 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 mixer and mix well. Slowly incorporate the flour cup by cup until the mixture forms a dough that is not too loose but not quite firm either. It will be dense and wet but not sticky. Once the flour is incorporated fully stop mixing. To roll cookies, pinch a portion of dough off about the size of a walnut. Shape in your palms into a smooth oblong shape, almost like a small egg. Place on an ungreased cookie sheet. Shape and roll cookies until the sheet is filled. Press the tines of a large fork in a crosshatch pattern in the center of each cookie. The cookies should resemble lightly flattened ovals when they go in the oven. Bake in a preheated 350-degree oven for 25 - 30 minutes until lightly browned. While cookies bake, 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 next to the stove top. When the cookies come out of the oven and while they are still very warm, carefully float the cookies in the syrup and allow the cookies to absorb syrup on both sides. Using a fork or small spatula, remove the cookie from the syrup and place on a platter or plate. Press ground walnuts lightly into the tops of the cookies (syrup will help it adhere) and sprinkle lightly with ground cinnamon. Do not refrigerate as cookies will harden. Store in an airtight container at room temperature

MELOMAKARONA

Steps:

• SYRUP: bring water, sugar and honey to boil, simmer 10 minutes and cool completely. (if you want add a few orange rinds) Beat the oil and sugar on high speed for 5 minutes. In a small bowl blend the brandy, orange juice and rind, beer and soda. It will be frothy. Add to oil mixture and stir.
• Sift the baking powder into the flour and add gradually to the mix.You might not use all the flour, the dough should not stick to your hands but it should be moist enough to form cookies and keep their shape.
• Using the prongs of a fork, make some horizontal lines on the cookies, helps absorb the syrup. Bake in a pre-heated oven at 200 degrees until they have a nice golden color.
• When baked, remove and immediately drop a few cookies into the cold syrup. I use a large pot so that I can do 6-8 cookies at a time, by the time you've dropped the 8th cookie, start taking the first ones out.Using your pastry brush, brush with honey and dip them in the walnuts. Enjoy!

MELOMAKARONA

Steps:

• Beat the oil and sugar well, add the brandy, orange juice and 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 unbuttcred baking sheet, and flatten them with the paim 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, 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 airright tins, like biscuits.
• Allow two melomakarona per person.