Melomakarona

Name: Melomakarona
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 30 servings
Cuisine: Greek
Ingredients: 2 cups water; 2 cups granulated sugar; 1 cup honey; 1 cinnamon stick; 1 cup extra virgin olive oil; 2/3 cup fresh orange juice; 2 tsp orange zest, grated; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp ground cloves; 2/3 cup fine semolina; 3 cups all-purpose flour; 1 cup walnuts, finely chopped

Traditional spiced orange and olive oil cookies soaked in honey syrup and crowned with crushed walnuts. These tender treats offer a rich blend of cinnamon, clove, and citrus flavors.

55 minMediumServes 30140 cal/serving

GreekDessertOvenVegetarianMediterraneanHalal-friendlyDairy-FreeEgg-FreeSoy-FreeAlcohol-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Ingredients

2 cups water
2 cups granulated sugar
1 cup honey
1 cinnamon stick
1 cup extra virgin olive oil
2/3 cup fresh orange juice
2 tsp orange zest, grated
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground cloves
2/3 cup fine semolina
3 cups all-purpose flour
1 cup walnuts, finely chopped

Instructions

1

In a saucepan, combine 2 cups water, 2 cups granulated sugar, 1 cup honey, and 1 cinnamon stick over medium heat. Bring to a boil, simmer for 3 minutes, remove from heat, and let cool completely.
2

Preheat oven to 350F and line two baking sheets with parchment paper.
3

In a large bowl, whisk together 1 cup extra virgin olive oil, 2/3 cup fresh orange juice, 2 tsp grated orange zest, 1/2 tsp baking soda, 1 tsp ground cinnamon, and 1/4 tsp ground cloves until smooth.
4

Add 2/3 cup fine semolina and 3 cups all-purpose flour to the wet mixture. Mix gently with hands just until a soft dough forms.
5

Shape dough into oval cookies and place on baking sheets. Bake for 25 minutes until golden brown.
6

Dip hot cookies into the cooled syrup for 20 seconds, transfer to a platter, and sprinkle with 1 cup finely chopped walnuts.

Questions

Can I make Melomakarona gluten-free?

Yes. The gluten in this entry is 2/3 cup fine semolina, 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Melomakarona keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Melomakarona?

Yes. As written it serves 30. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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