I decided to start a new thread for this, in case anyone wants to make this cookie, which I really do recommend. I think it would be just as good for Easter, even though it is traditionally made for Christmas.

Melomakarona I (Greek Christmas Honey Cookies) Yield: 24 cookies

For the melomakarona

• 75g fine semolina (2.7 ounces, 1/3 cup)
• 250g flour (soft) (8.8 ounces, 2 cups)
• 1/4 cup finely chopped walnuts
• 1/4 tbsp baking powder
• 50g orange juice (1.8 ounces, 1/6 cup)
• 2 tbsp cognac (or brandy)
• 50g sugar (1.8 ounces, 1/6 cup)
• 1-1/2 tsp powdered cinnamon
• 1/4 tsp nutmeg (powder)
• 1/4 tsp clove (powder)
• 1 tsp walnut liqueur (can use Amaretto or Frangelico, Eli used vanilla)
• 3/4 tsp baking soda
• 45 g water (1.6 ounces, 1/6 cup)
• 62g olive oil (2.2 ounces, 1/4 cup)
• 63g grape seed oil (2.2 ounces, 1/4 cup) (can sub clarified butter, but I haven't yet)
• 25g honey (0.9ounces, 1-1/2 tbsp)
• zest of 1 orange

For the syrup

• 150g water (5 ounces, 5/8 cups)
• 300g sugar (10 ounces, 1-3/8 cups)
• 2 cinnamon sticks
• 3 whole cloves
• 1/2 orange (zested first, use zest for cookie dough), cut into four pieces
• 100g honey (3.5 ounces, 5 tbsp)

To garnish

• 100g chopped walnuts (3.5 ounces, 7/8 cups)
• 1/2 tsp powdered cinnamon (optional)
• 1/4 tsp powdered clove

Instructions

To prepare this melomakarona recipe start by making the syrup first.

In a pot add all the ingredients for the syrup, besides the honey and bring to the boil. Boil for 3-4 minutes, until the sugar has dissolved and remove from the stove. Stir in the honey and set aside to cool completely.

Prepare the dough for the melomakarona.

In a bowl add the semolina, flour, walnuts, and baking powder and mix with a whisk to combine.

In another large bowl add the orange juice, the cognac (or brandy), the sugar and spices (nutmeg, cinnamon, clove, vanilla) and mix. Add the baking soda and whisk immediately for 5-10 seconds until the ingredients combine and the baking soda dissolves and starts to foam. Pour in the bowl the water, the oil, the orange zest and honey and whisk to combine.

Now it’s time to combine the two mixtures. Add the mixed flour, semolina and baking powder (from step 2) in the bowl with the rest of the ingredients from step 3 and start kneading the dough for the melomakarona. Knead the dough for the melomakarona using your hands, until the ingredients combine and the dough is smooth and soft and slightly sticky. Be careful not to overwork the dough as they will become tough.

Preheat the oven at 180C / 356F. Layer the bottom of 2 large baking trays with parchment paper (or Silpat) and start shaping the melomakarona. Pinch a portion of dough about the size of a walnut 30g / 1oz and shape with your palms into a smooth oblong shape, like a small egg. Place on the baking tray, push lightly the top with a fork and pierce four or five times on top about half way through the dough. Continue with the rest of the dough.

Depending on how large on oven you have when your two trays are ready you can start baking them. Place the baking trays with the melomakarona in the oven and bake for approx. 20-25 minutes, until the melomakarona are lightly and evenly browned and cooked through.

When the melomakarona come out of the oven, dip them immediately in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx 10-15 seconds, depending on how syrupy you like them. Remove the cookies using a slotted spoon, place in paper cupcake forms on a platter and sprinkle with chopped walnuts that have been mixed with cinnamon and clove. If you have leftover syrup, you can drizzle that over them before adding the walnuts.

Store the melomakarona at room temperature in an airtight container. They will keep for all your Christmas Holidays!

Based on recipe from Eli K. Giannopoulos