Melomakarona¶
 Total Time |
|---|
| 1.48 hours |
Ingredients - Dough¶
6.75 cups flour
1.5 tsp baking powder
1 tsp cinnamon- 1 tsp salt
0.5 tsp baking soda
0.25 tsp cloves
1 stick butter
1 cup sugar
2 eggs
1.5 cup olive oil
1 cup orange juice- 2 tsp orange zest
Ingredients - Honey Syrup¶
- 3 strips orange peel
- 1.5 cups sugar
1.5 cups honey
1.5 cups water
Ingredients - Walnut Topping¶
8 oz finely chopped walnuts- 1 tsp cinnamon
- 0.13 tsp cloves
Cookware¶
- 1 stand mixer
- 1 tall sautรฉ pan
- 1 slotted spoon
- 1 parchment
- 1 wire rack
Instructions - Dough¶
Step 1¶
To make dough, whisk together flour, 1.5 tsp baking powder, 1 tsp cinnamon, 1 tsp salt, ½ tsp baking soda, and ¼ tsp cloves.
Step 2¶
In a stand mixer, cream butter and 1 cup sugar for 3 minutes. Reduce speed to low, then add eggs, olive oil, orange juice, and orange zest.
Step 3¶
Refrigerate for 1 hour or overnight.
Instructions - Honey Syrup¶
Step 4¶
To make honey syrup, stir together orange peel, 1.5 cups sugar, honey, and water in a tall sautรฉ pan.
Step 5¶
Heat to boiling and allow to boil for 1 minute. Remove from heat and let syrup cool completely.
Instructions - Walnut Topping¶
Step 6¶
To make the walnut topping, stir together finely chipped walnuts, 1 tsp cinnamon, and ⅛ tsp cloves.
Step 7¶
To bake cookies, preheat the oven to 350ยฐF. Scoop 1.5 Tbsp of dough and roll and press into an oval shape. Prick tops of cookies with a fork 4 to 5 times so that tiny marks are visible.
Step 8¶
Return remaining dough to refrigerator between batches.
Step 9¶
Bake cookies for 20 to 25 minutes. Line a cooling rack with parchment paper.
Step 10¶
In batches, transfer hot cookies to cool honey syrup. Soak for 30 seconds, turning halfway through.
Step 11¶
Using a slotted spoon, transfer cookies to parchment-lined wire rack. Immediately sprinkle with walnut topping.
Step 12¶
When completely cooled, transfer cookies to airtight containers. With parchment paper between layers. Cookies will last up to 2 weeks.
Source¶
- Recipe Box