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Classic Melomakarona
3.94 from 29 votes
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Classic Melomakarona

Great olive oil is what makes these classic Greek holiday cookies so healthy and delicious. To find a range of wonderful regional Greek oils, go to my online store here.
Course breakfast, brunch, dessert
Cuisine Greek cuisine, Mediterranean diet
Keyword Christmas, Greek olive oil, holidays, melomakarona, olive oil biscuits
PREP TIME 45 minutes
COOK TIME 35 minutes

Ingredients

For the syrup

  • 1 ½ cup sugar
  • 1 ½ cup honey
  • 1 ½ cup water
  • 1 strip orange zest
  • 1 tsp lemon juice

For the filling

  • 450 gr 16oz ground walnuts, extra for sprinkling
  • 2 tsp ground cinnamon

For the dough

  • 1 ½ cup olive oil
  • ½ cup sugar
  • 1 ½ cup orange juice strained
  • 2 tsp cognac
  • 1/4 tsp ground cloves
  • ½ tsp ground nutmeg
  • 6 – 7 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 60 g 2 oz ground walnuts to garnish

Instructions

  1. 1. Syrup: In a pan mix the sugar, honey and water and let boil. Add the orange zest and simmer for 10-12 minutes. Remove the pan from the heat and add the lemon juice.
  2. 2. Filling: Mix 450 g / 16 oz walnuts and the cinnamon with 4-5 spoonfuls of the syrup. Let aside.
  3. 3. Dough: Using an electric mixer on high speed beat the oil with the sugar until you get a creamy texture. Gradually add the orange juice and cognac beating constantly. Add all spices.
  4. 4. Preheat the oven to 170°C (338°F). In a medium bowl, sieve the baking powder and soda with 2 ½ cups flour. Add the flour mixture to the olive mixture in doses beating well after each addition. Gradually add more flour until you get a fluffy texture. Mead by hand.
  5. 5. Melomakarona: Cut a small piece of dough, approximately the size of a walnut and shape it into an oval at around 7cm width and 2 ½ cm height. Press the piece between your palms to make it flat and using a teaspoon add the filling in the middle. Fold the dough over the filling pressing down well to seal. Place in a shallow non-stick dish. Repeat until you are out of dough. Bake for 20-25 minutes. Remove the melomakarona from the oven and let cool.
  6. 6. Reheat the syrup. When it comes to a boil turn of the heat and dunk the melomakarona in the syrup a few at a time. Place on a serving plate. Sprinkle with the remaining walnuts.