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Melomakarona
Honey-soaked Christmas cookies with walnuts and spices - a Greek holiday essential.
Melomakarona are the honey-drenched cousins of kourabiedes, and together they form the essential duo of Greek Christmas cookies. These oval-shaped cookies are made with olive oil instead of butter, giving them a tender yet slightly chewy texture, then soaked in honey syrup and topped with crushed walnuts.
Our melomakarona are flavored with orange juice and zest, cinnamon, and cloves - the warming spices that define Greek holiday baking. After baking to a golden brown, they're dunked in warm honey syrup infused with cinnamon and orange, which they absorb like little sponges.
The final touch is a generous coating of crushed walnuts pressed into the sticky surface. These cookies improve over several days as the honey fully penetrates, making them perfect for preparing ahead of the holiday rush. Stack them on a platter, and watch them disappear.
Our melomakarona are flavored with orange juice and zest, cinnamon, and cloves - the warming spices that define Greek holiday baking. After baking to a golden brown, they're dunked in warm honey syrup infused with cinnamon and orange, which they absorb like little sponges.
The final touch is a generous coating of crushed walnuts pressed into the sticky surface. These cookies improve over several days as the honey fully penetrates, making them perfect for preparing ahead of the holiday rush. Stack them on a platter, and watch them disappear.
Prep: 30 mins
Cook: 30 mins
Serves: 36 cookies
Medium
Ingredients
For Cookies:
1 cup olive oil
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup fresh orange juice
Zest of 1 orange
1/4 cup brandy
4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
For Syrup:
1 cup honey
1 cup sugar
1 cup water
1 cinnamon stick
1.5 cups walnuts, finely chopped
1 cup olive oil
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup fresh orange juice
Zest of 1 orange
1/4 cup brandy
4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
For Syrup:
1 cup honey
1 cup sugar
1 cup water
1 cinnamon stick
1.5 cups walnuts, finely chopped
Instructions
1. Whisk oils and sugar until combined. Add orange juice, zest, and brandy.
2. Mix flour, baking powder, baking soda, cinnamon, and cloves. Gradually add to wet ingredients until soft dough forms.
3. Shape into oval cookies (about 2 tbsp each). Place on baking sheets.
4. Press fork tines on top for traditional pattern. Bake at 180°C for 25-30 minutes until golden.
5. Make syrup: Boil honey, sugar, water, and cinnamon for 5 minutes. Remove cinnamon.
6. While cookies are still warm, dip each in hot syrup for 20-30 seconds, turning once.
7. Place on rack. Immediately sprinkle with walnuts, pressing gently. Cool completely.
2. Mix flour, baking powder, baking soda, cinnamon, and cloves. Gradually add to wet ingredients until soft dough forms.
3. Shape into oval cookies (about 2 tbsp each). Place on baking sheets.
4. Press fork tines on top for traditional pattern. Bake at 180°C for 25-30 minutes until golden.
5. Make syrup: Boil honey, sugar, water, and cinnamon for 5 minutes. Remove cinnamon.
6. While cookies are still warm, dip each in hot syrup for 20-30 seconds, turning once.
7. Place on rack. Immediately sprinkle with walnuts, pressing gently. Cool completely.
