Melomakarona Recipes

Steps:

• Beat the oil and sugar well, add the brandy, orange juice and cinnamon and blend.
• Sift the flour with a pinch of salt and the soda and add it gradually into the oil and sugar mixture, mixing it with a spoon.
• Knead the dough well for about 10 minutes.
• If too sticky, add 1-2 tablespoons more flour and mix it well.
• Knead until it feels soft and pliable.
• Flour your hands and take egg-sized portions of dough.
• Roll and shape them into small oval shapes.
• Place on an unbuttcred baking sheet, and flatten them with the paim of your hand.
• Bake in a pre-heated oven, gas no.
• 4/ 350 grades F/ 180 grades C, for 25 minutes.
• Let them cool and harden for 24 hours before dipping them in the honey syrup.
• Prepare the syrup by mixing in a saucepan the honey, sugar and water.
• Bring slowly to the boil, skim with a spoon, then simmer for 4-5 minutes.
• Dip the cold melomakarona in the hot syrup, three or four at a time only.
• Let them stand for 1 minute and take them out with a slotted spoon.
• Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts.
• If they are not consumed during the next 3-4 days they should be kept in airright tins, like biscuits.
• Allow two melomakarona per person.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cinnamon, baking powder, cloves, baking soda, and nutmeg together in a large bowl. Beat butter in a separate bowl until light and fluffy; add sugar and mix well. Beat egg yolks and orange juice together in another bowl. Stir egg mixture into the butter mixture; add flour mixture slowly, mixing after each addition. Add honey. Mix until a soft dough forms.
• Chill dough until firm enough to work with, about 30 minutes. Shape into small ovals and place a few inches apart on baking sheet sheets. Flatten slightly; cookies will spread.
• Bake in the preheated oven until light golden brown, 15 to 20 minutes.
• Meanwhile, heat honey, water, and sugar together in a saucepan over medium-low heat until sugar is dissolved. Let syrup cool. Mix walnuts, cinnamon, and cloves together in a bowl to make the topping.
• Dip cookies into the cooled syrup for 10 to 15 seconds per side. Sprinkle walnut topping over syrup and let dry completely. Store in muffin cups or between layers of parchment paper.

Steps:

• Make the syrup: Add the sugar, salt, lemon juice, honey, cloves, cinnamon stick, and cold water to a small pot. Whisk to combine, then bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer until the syrup thickens slightly, 25-30 minutes. Remove the pot from the heat and let the syrup cool completely.
• Make the melomakarona: Preheat the oven to 350°F (180°C). Line a 12 x 17-inch baking sheet with parchment paper.
• In a medium bowl, whisk together the flour and baking powder.
• In a large bowl, whisk together the sugar, orange juice, cinnamon, and vanilla. Add the baking soda and whisk for about 20 seconds, until the batter lightens in color and thickens slightly. Add the olive oil, canola oil, cold water, and honey and whisk until thoroughly combined.
• Using a rubber spatula, fold the dry ingredients into the wet ingredients until just incorporated, making sure not to overmix the dough.
• Using a rounded tablespoon measure, divide the dough into 24 equal portions. Roll each piece of dough into a smooth ball, then create an oval shape by gently squeezing two opposite sides in and rounding out the edges. Place the melomakarona on the prepared baking sheet and press down the tops to flatten. Using a fork, poke 4 sets of holes into each melomakarona, pushing only halfway through the dough.
• Bake the melomakarona for 20-25 minutes, until firm to the touch. Remove from the oven and let cool for 5 minutes.
• Place 4 melomakarona at a time in the cooled syrup. Soak for 15 seconds on each side, then return to the baking sheet. Repeat with the remaining melomakarona. Using a tablespoon, pour the remaining syrup over each melomakarona. It will look like there is too much syrup, but the melomakarona will continue to absorb it as they rest. Cover the baking sheet with aluminum foil and let sit at room temperature overnight.
• Uncover the pan and sprinkle the chopped walnuts over the top of the melomakarona. Place each melomakarona in a paper cupcake liner, if desired, then arrange on a platter.
• Enjoy!

Steps:

• COOKIES ~.
• Preheat oven to 350 degrees F.
• Beat together first 4 ingredients. Sift flour, baking powder, cloves, and baking soda 3 times.
• Add the sifted dry ingredients to the oil mixture and knead gently.
• Pinch off 2 1/2 tablespoons portions of dough and form into little flat oblongs (football shapes). Place on a parchment-lined baking sheet 2-inches apart.
• Bake in oven at 350 degrees F for 30 minutes.
• SYRUP ~.
• Boil honey, sugar, water, and cinnamon for 5 minutes.
• Pour syrup over hot melomakarona cookies.
• Allow to soak for 15 minutes, take them out of the syrup and place on large plate.
• Sprinkle with finely chopped walnuts.