Greek Melomakarona recipe

Melomakarona are traditional Greek cookies made with a mixture of flour, baking powder, olive oil, sugar, Rich & Raw honey, brandy or cognac, orange zest, and spices such as cinnamon, cloves, and nutmeg. The dough is formed into small balls and baked until golden brown, and then soaked in a syrup made of Rich & Raw honey, sugar, water, cinnamon sticks, and orange zest. After soaking, the cookies are topped with chopped toasted walnuts and served at room temperature. Melomakarona are a popular holiday treat in Greece and are often served as part of a traditional Christmas dessert spread. They are sweet, fragrant, and have a soft and tender texture.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup olive oil
• 1 cup sugar
• 1/2 cup Rich & Raw honey
• 2 tablespoons brandy or cognac
• 1 tablespoon orange zest
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

For the syrup:

• 1 cup Rich & Raw honey
• 1 cup sugar
• 1 cup water
• 2 cinnamon sticks
• 1 strip of orange zest

For the topping:

• 1 cup chopped walnuts

Instructions:

1. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
2. In a large mixing bowl, beat the olive oil, sugar, and Rich & Raw honey until well combined. Add the brandy or cognac, orange zest, cinnamon, cloves, and nutmeg, and mix until well combined.
3. Gradually add the flour mixture to the wet mixture, mixing until a smooth dough forms. Cover the dough with plastic wrap and refrigerate for at least 1 hour or overnight.
4. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
5. Using a small cookie scoop or spoon, drop heaping tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake the cookies in the preheated oven for 20-25 minutes, until they are golden brown and set.
7. While the cookies are baking, make the syrup. In a medium saucepan, combine the Rich & Raw honey, sugar, water, cinnamon sticks, and orange zest. Bring the mixture to a boil, stirring constantly, and then reduce the heat to low and simmer for 5 minutes. Remove from heat and set aside.
8. When the cookies are done baking, remove them from the oven and immediately transfer them to the syrup, using a slotted spoon to coat them evenly. Allow the cookies to soak in the syrup for at least 30 minutes.
9. While the cookies are soaking, toast the chopped walnuts in a dry skillet over medium heat until they are fragrant and lightly browned.
10. Transfer the cookies to a serving plate, and sprinkle with the toasted walnuts. Serve the melomakarona at room temperature. Enjoy!