Olive Oil Nut-and-Spice Cookies / Melomakarona me Elaiolado


Olive Oil Nut-and-Spice Cookies / Melomakarona me Elaiolado
Level 60
These cookies are a Greek Christmas specialty, but they are great with your morning coffee every day of the year, too.
  1. For the Syrup
  2. 1 cup sugar
  3. 1 cup honey
  4. ½ cup/120 ml water
  5. 1 medium cinnamon stick
  6. One-inch/2.5-cm-wide strip lemon zest
  7. For the Cookies
  8. 3-3 ½ cups all-purpose flour, as needed
  9. 1 scant tsp. baking powder
  10. 1 tsp. ground cinnamon
  11. ½ tsp. ground cloves
  12. 1 cup/240 ml extra-virgin Greek olive oil
  13. ½ cup sugar
  14. ½ tsp. baking soda
  15. ½ cup/120 ml fresh orange or lemon juice
  16. ¼ cup/60 ml brandy
  17. 1 cup chopped walnuts
  18. Grated zest of 1 orange
  1. 1. Make the syrup: Bring the sugar, honey, and water to a boil in a medium-size saucepan. Add the cinnamon and lemon zest and simmer over medium heat for 10 minutes. Let cool completely.
  2. 2. For the cookies: Sift together 3 cups of the flour, the baking powder, cinnamon, and cloves in a small bowl and set aside. In a large bowl, beat the olive oil with the sugar until creamy. Stir the baking soda into the citrus juice and add to the oil-and-sugar mixture. Add the brandy, walnuts, and grated zest and continue mixing vigorously until combined.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas http://www.dianekochilas.com/



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  1. Rosalind Smith says:

    Simply a delicious (and fragrant) cookie. I made some variations the second time around. Since I was out of Brandy I used drops of Orange Bitters as well as blended the flour with half all-purpose and half chickpea flour.

    I enjoy these cookies in the morning with tea, in lieu of the syrup, I just sprinkled them with pink salt & nutmeg just before baking.

    • Diane Kochilas says:

      Sounds great!


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