Melomakarona Recipe By Tasty

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MELOMAKARONA



Melomakarona image

Growing up in Cyprus, we would see this melomakarona cookie everywhere during the holidays. Every year my mother, Thelma, would make plate after plate of these all Christmas long. It's just not the holidays without them. -Paris Paraskeva, San Francisco, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4-1/2 dozen.

Number Of Ingredients 14

1 cup sugar
1 cup water
3/4 cup honey
COOKIES:
1 cup confectioners' sugar
2 cups olive oil
1/2 cup Cognac
1/2 cup orange juice
1 tablespoon honey
7-1/2 cups all-purpose flour
4 teaspoons grated orange zest
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup ground toasted walnuts

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.

Nutrition Facts : Calories 172 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

MELOMAKARONA



Melomakarona image

These Greek cookies, scented with warm spices like cinnamon and cloves, are traditionally served around Christmas. The dough, made with semolina flour and olive oil, has a tender, crumbly texture. Once baked, the cookies are soaked in an aromatic orange honey syrup which makes them even more delicious. Most recipes for melomakarona don't call for salt so it's not included here. However, some call for brandy while others just add orange juice. Melomakarona keep well for a long time and can be prepared well in advance of serving. As an added bonus, they just happen to be egg- and dairy-free.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 30 to 35 cookies

Number Of Ingredients 18

1 cup sugar
1 cup honey
2 whole cloves
1 cinnamon stick
Zest of 1 orange, peeled into strips with a vegetable peeler
4 cups all-purpose flour
1/2 cup fine semolina
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup olive oil
1/3 cup vegetable oil
1/3 cup sugar
1/4 cup fresh orange juice
2 tablespoons honey
1 cup walnuts, chopped

Steps:

  • For the syrup: Stir to combine the sugar, honey, whole cloves, cinnamon stick and orange zest with 1 1/3 cup water in a medium saucepan over medium-high heat. Bring to a boil, lower the heat to medium and simmer, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Set aside at room temperature until cooled completely, about 1 hour. Strain through a fine-mesh sieve into a large bowl; set aside.
  • For the dough: Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
  • Whisk together the flour, semolina, baking powder, baking soda, cinnamon, cloves and nutmeg in a medium bowl and set aside.
  • Whisk the olive oil, vegetable oil, sugar, orange juice, honey and 1/4 cup water in another large bowl until the sugar is dissolved. Add the dry ingredients and mix with your hands, without overworking the dough, until slightly sticky but soft and smooth.
  • Grab about 1 1/2 tablespoons of the dough (about 1 ounce) and form it into an oval-shape cookie about 1/2 inch thick. Press the top of the cookie gently on a wire rack to create a diamond pattern then place it, pattern-side up, on the prepared baking sheet. Repeat with the remaining dough.
  • Bake until the cookies are lightly brown, about 25 minutes. Immediately transfer one cookie at a time to the cooled syrup, flipping a couple of times with a slotted spoon, just until absorbed and fully coated, 5 to 10 seconds. Use the slotted spoon to transfer the cookies to a serving platter.
  • For the topping: Immediately sprinkle the chopped walnuts over the soaked cookies.

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