AuthorMyHorioTotal Time2 hrsDifficultyIntermediateMelomakarona, or finikia, are egg-shaped Greek honey cookies. Along with kourabiethes, they are typically made during the Christmas holidays.
To make Melomakarona:
Side note: You will be dipping the cooled cookies in the hot syrup, so you don't need to start making the syrup until all the cookies are out of the oven.
Preheat the oven to 350F (180C).
Add the semolina, flour, sugar, and spices into a large bowl and mix with a fork until well blended.
In a measuring cup or a drinking glass, stir the baking soda and orange juice together until dissolved.
Create a well in the middle of the dry ingredients and add the oil, brandy, orange juice mixture, and orange peel.
Knead the dough until everything is incorporated. The dough will feel sticky.
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 a greased cookie sheet or parchment paper.
Pierce the cookies with a fork. This is done so that the syrup will be better absorbed.
Bake on the middle rack of your oven until browned - about 15-20 minutes.
Remove the cookies from the oven and cool on baking racks.
For the syrup, add the water, sugar, honey, cinnamon stick, and cloves to a sauce pan (a deep frying pan will also work).
Bring to a boil over medium-high heat.
As soon as it starts to boil, turn the heat down to medium-low.
Scoop the foam off the top and throw it out.
Boil for 2-3 minutes, then remove the cinnamon stick and the cloves.
Remove the pan from the heat.
Add a few cookies at a time to the hot syrup.
Use a spatula to hold them down for 40 - 50 seconds.
Remove the soaked cookies with a slotted spoon.
Arrange the soaked cookies on a large serving platter in layers, sprinkling each layer with the finely chopped walnuts before adding another layer on top.
Cover well with plastic wrap or store in tins. They'll keep for several days.
See more delicious greek dessert recipes here.
Enjoy!
Ingredients
Directions
To make Melomakarona:
Side note: You will be dipping the cooled cookies in the hot syrup, so you don't need to start making the syrup until all the cookies are out of the oven.
Preheat the oven to 350F (180C).
Add the semolina, flour, sugar, and spices into a large bowl and mix with a fork until well blended.
In a measuring cup or a drinking glass, stir the baking soda and orange juice together until dissolved.
Create a well in the middle of the dry ingredients and add the oil, brandy, orange juice mixture, and orange peel.
Knead the dough until everything is incorporated. The dough will feel sticky.
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 a greased cookie sheet or parchment paper.
Pierce the cookies with a fork. This is done so that the syrup will be better absorbed.
Bake on the middle rack of your oven until browned - about 15-20 minutes.
Remove the cookies from the oven and cool on baking racks.
For the syrup, add the water, sugar, honey, cinnamon stick, and cloves to a sauce pan (a deep frying pan will also work).
Bring to a boil over medium-high heat.
As soon as it starts to boil, turn the heat down to medium-low.
Scoop the foam off the top and throw it out.
Boil for 2-3 minutes, then remove the cinnamon stick and the cloves.
Remove the pan from the heat.
Add a few cookies at a time to the hot syrup.
Use a spatula to hold them down for 40 - 50 seconds.
Remove the soaked cookies with a slotted spoon.
Arrange the soaked cookies on a large serving platter in layers, sprinkling each layer with the finely chopped walnuts before adding another layer on top.
Cover well with plastic wrap or store in tins. They'll keep for several days.
See more delicious greek dessert recipes here.
Enjoy!