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 sauté 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, 1/2 tsp baking soda, and 1/4 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 sauté 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 1/8 tsp cloves.
Step 7
To bake cookies, preheat the oven to 350°F. 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.