Indulge in Irresistible Greek Melomakarono Cookies Recipe
Enjoy the delightful flavors of Irresistible Greek Melomakarono Cookies, perfect for festive occasions and coffee breaks.
Servings: 10 cookies
Calories: 150kcal
Equipment
- mixing bowl
- Baking sheet
- Parchment paper
- Saucepan
- Wire rack
Ingredients
For the Cookie Dough
- 3 cups all-purpose flour Essential for structure; choose high-quality for a light texture.
- 1 cup olive oil A rich source of flavor; opt for extra virgin.
- 1 cup brown sugar Dark brown sugar lends moisture and a caramel-like depth.
- 2 teaspoons cinnamon Freshly ground for beautiful aroma.
- 1 cup chopped walnuts or almonds Select your favorite nut for the perfect bite.
- 2 tablespoons orange zest Brightens the flavor; freshly grated is a must.
For the Syrup
- 1 cup honey Use pure for the best results.
- 1/2 cup water Necessary for achieving the right syrup consistency.
- 1 stick cinnamon stick Infuses warmth while simmering.
- 2 whole cloves Optional; adds complexity to syrup flavor.
Instructions
Directions
- In a large bowl, mix the all-purpose flour, olive oil, brown sugar, cinnamon, and orange zest until it resembles coarse crumbs.
- Fold in the chopped walnuts or almonds, then roll the mixture into oval shapes about 2 inches long.
- Preheat your oven to 350°F (175°C) and arrange the cookies on a parchment-lined baking sheet.
- Bake for 20-25 minutes until golden brown and fragrant.
- While the cookies are baking, combine the honey, water, cinnamon stick, and optional cloves in a saucepan.
- Once the cookies are slightly cool, dip each one in the warm syrup for 30 seconds on each side.
- Allow the cookies to cool completely before drizzling with any remaining syrup and garnishing with extra nuts.
Notes
To maintain freshness, store cookies in an airtight container at room temperature for up to 2 weeks.