Melomakarona

Melomakarona are classic Greek holiday cookies made from a tender dough of butter, oil, and flour, filled with a rich mixture of walnuts and spices. These oblong cakes are baked until golden, then soaked in a fragrant syrup infused with orange juice, cinnamon, cloves, and nutmeg. The result is a soft, melt-in-your-mouth treat that is intensely aromatic and sweet without being cloying. Traditionally served during Christmas and Easter celebrations, these cookies improve in flavor after a few days as the spices meld and the syrup penetrates the crumb.

Cooking Method: Baking, Boiling

Cuisine: Vietnamese

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 70.7

Dietary: Vegetarian

Description

Melomakarona are classic Greek holiday cookies made from a tender dough of butter, oil, and flour, filled with a rich mixture of walnuts and spices. These oblong cakes are baked until golden, then soaked in a fragrant syrup infused with orange juice, cinnamon, cloves, and nutmeg. The result is a soft, melt-in-your-mouth treat that is intensely aromatic and sweet without being cloying. Traditionally served during Christmas and Easter celebrations, these cookies improve in flavor after a few days as the spices meld and the syrup penetrates the crumb.

Directions

1
Combine the honey, granulated sugar, water, and lemon juice in a saucepan and bring to a boil, then simmer for 5 minutes to create the syrup.
2
Remove the syrup from heat and set aside to cool slightly.
3
In a bowl, mix the finely chopped walnuts with a portion of the softened butter, a portion of the cinnamon, and a portion of the prepared syrup to make the filling.
4
Reserve the remaining syrup and set the filling aside.
5
Using an electric mixer, cream the remaining softened butter with the vegetable oil until light and fluffy.
6
Gradually beat in the icing sugar on medium speed until smooth.
7
Slowly add the orange juice, cognac or brandy, the remaining cinnamon, cloves, and nutmeg to the batter, mixing well.
8
Sift together baking powder, baking soda, and a portion of the all-purpose flour in a small bowl.
9
Slowly add the dry ingredients to the wet mixture and beat for a few minutes until combined.
10
Mix in the remaining flour by hand, adding only enough to form a soft, pliable dough.
11
Knead the dough briefly on a floured surface until smooth.
12
Break off small pieces of dough and shape them into oblongs about 2-1/2 inches long and 1 inch high.
13
Flatten each piece between your palms and place a teaspoon of the walnut filling in the center.
14
Fold the dough around the filling to enclose it completely, pressing firmly to seal.
15
Place the shaped cookies on a baking sheet lined with parchment paper.
16
Bake in a preheated 350°F (177°C) oven for 25 minutes, or until lightly golden.
17
Remove from the oven and cool completely on a wire rack.
18
Bring the reserved syrup back to a boil.
19
Dip each cooled cookie into the hot syrup, ensuring it is fully coated.
20
Arrange the soaked cookies on a platter and sprinkle with the remaining chopped walnuts and extra cinnamon.
21
Allow to cool and absorb the syrup before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 70.7kcal

% Daily Value *
Total Fat 5.6g9%
Saturated Fat 1.5g8%
Cholesterol 4.0mg2%
Sodium 12.2mg1%
Total Carbohydrate 5.3g2%
Dietary Fiber 0.3g2%
Sugars 4.9g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/melomakarona-phoenikia-2/