Greek Christmas cookies, melomakarona, with olive oil

Melomakarona-Nut-and-Honey Christmas Cookies with Olive Oil

Melomakarona-Nut-and-Honey Christmas Cookies with Olive Oil
Olive oil, honey and nuts make these classic melomakarona Greek Christmas cookies one of the healthiest sweets you can enjoy.
  1. 3 cups extra virgin Greek olive oil
  2. 1 cup sugar, plus 1 teaspoon
  3. 1 cup water
  4. ½ cup orange juice
  5. 1 tablespoon soda
  6. 9 cups all-purpose flour
  7. For the Syrup
  8. 2 cups Greek honey
  9. 1 cup sugar
  10. 1 cup water
  11. 1 cinnamon stick
  12. Juice and 1 strip of zest from 1 large lemon
  13. 1 ½ to 2 cups (170 to 228 g) finely ground walnuts for sprinkling
  14. Ground cinnamon for sprinkling
  1. Preheat the oven to 350°F/180°C and lightly oil several baking sheets.
  2. In the bowl of an electric mixer outfitted with a whisk, beat the olive oil with 1 cup of sugar at medium-high speed until creamy. Dilute the baking soda in the orange juice. Add the orange juice mixture, and water to the olive oil – sugar mixture. Whisk for 30 seconds. Change the whisk attachment to the paddle attachment and add the flour, in increments of 1 cup, until a soft, malleable dough takes shape. Cover with plastic membrane and let rest for 30 minutes.
  3. Shape the dough into oblong pieces, about 2 inches (5 cm) long and 1 inch (2.5 cm) thick. Using the tines of a fork, prick the tops lightly to form a decorative pattern.
  4. Place in an oiled pan, mounded side up, about 2 inches apart, and bake for about 20 minutes, until lightly browned. Remove from the oven and let cool.
  5. While the melomakarona are cooling, make the syrup: Place all the syrup ingredients in a medium size pot and bring to a boil. Reduce heat and simmer for 5 minutes.
  6. Dip the melomakarona in the hot syrup and place on a platter. Sprinkle with cinnamon and finely ground walnuts and serve.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas //

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