32 servings
AuthorMyHorioTotal Time2 hrsDifficultyIntermediateMelomakarona, or finikia, are traditional Greek Christmas cookies that are popular during the holiday season. These spiced cookies are typically made with a blend of flour, olive oil, honey, and a variety of warming spices such as cinnamon and cloves. After baking, they are soaked in a honey syrup and often topped with chopped nuts, providing a delightful combination of sweetness and nuttiness. Melomakarona are enjoyed as a festive treat and are a cherished part of Greek holiday traditions.
To make Melomakarona:
Preheat the oven to 350F (180C).
In a large bowl, add olive oil, grated orange peel, orange juice, and sugar. Mix until well incorporated.
In a separate bowl, sift the cake and pastry flour, baking powder, and baking soda together to get rid of the clumps. Add semolina, cinnamon, cloves, nutmeg, and allspice, and stir until well incorporated.
Add the dry ingredients to the wet ingredients. Mix with a wooden spoon until the flour is no longer visible. Don't over mix.
To shape the cookies, take a handful of dough (like a large walnut-sized amount) and make it into an oval shape, like an egg.
Press the top gently to flatten slightly.
Place the cookies a couple of inches apart on parchment paper.
Pierce each cookie all over with a fork so that the syrup will be better absorbed after they are baked.
Bake on the middle rack of your oven until golden brown, about 25-30 minutes.
Bring honey, sugar, water, and cinnamon stick to a boil until you see an beautiful amber color (approximately eight minutes). Remove from heat. Remove cinnamon stick.
While both cookies and syrup are hot, add a few cookies at a time to the syrup for about three minutes, turning the cookies over half way through.
Transfer the cookies to a baking sheet in a single layer, or place each one separately in individual paper baking cups. Sprinkle with chopped walnuts. Repeat the process with the remaining cookies.
To store, cover the cookies with plastic wrap or put them in a cookie tin. They'll keep for several days. The longer they sit, the softer they become.
See more delicious greek dessert recipes here.
Enjoy!
Ingredients
Directions
To make Melomakarona:
Preheat the oven to 350F (180C).
In a large bowl, add olive oil, grated orange peel, orange juice, and sugar. Mix until well incorporated.
In a separate bowl, sift the cake and pastry flour, baking powder, and baking soda together to get rid of the clumps. Add semolina, cinnamon, cloves, nutmeg, and allspice, and stir until well incorporated.
Add the dry ingredients to the wet ingredients. Mix with a wooden spoon until the flour is no longer visible. Don't over mix.
To shape the cookies, take a handful of dough (like a large walnut-sized amount) and make it into an oval shape, like an egg.
Press the top gently to flatten slightly.
Place the cookies a couple of inches apart on parchment paper.
Pierce each cookie all over with a fork so that the syrup will be better absorbed after they are baked.
Bake on the middle rack of your oven until golden brown, about 25-30 minutes.
Bring honey, sugar, water, and cinnamon stick to a boil until you see an beautiful amber color (approximately eight minutes). Remove from heat. Remove cinnamon stick.
While both cookies and syrup are hot, add a few cookies at a time to the syrup for about three minutes, turning the cookies over half way through.
Transfer the cookies to a baking sheet in a single layer, or place each one separately in individual paper baking cups. Sprinkle with chopped walnuts. Repeat the process with the remaining cookies.
To store, cover the cookies with plastic wrap or put them in a cookie tin. They'll keep for several days. The longer they sit, the softer they become.
See more delicious greek dessert recipes here.
Enjoy!