Classic Melomakarona Recipe

Have you ever wanted to taste the cozy warmth of a Mediterranean kitchen on a rainy day? Let me take you on a nostalgic sweet journey with my favorite traditional melomakarona recipe!

Classic Melomakarona is a holiday treat of Greece, and I adore its rich, aromatic flavors. This traditional dessert combines all-purpose flour and fine semolina with the warm spices of this season—cinnamon and clove.

Infused with fresh orange juice, brandy, and olive oil, the next bite will only be more tender and moist than the last. Add to that crunch.

And add to that walnut crunch, which you will absolutely taste. And then inhale deeply for the intoxicating scent that will waft through your kitchen when you make these.

Classic Melomakarona Recipe Ingredients

• All-purpose flour: Provides structure, rich in carbohydrates.
• Olive oil: Adds moisture, heart-healthy fats.
• Orange juice: Delivers fresh citrus flavor, vitamin C.
• Honey: Natural sweetener, antioxidants-rich.
• Walnuts: Adds crunch, source of omega-3 fatty acids.
• Cinnamon: Warm spice, antioxidant properties.
• Cloves: Adds aromatic warmth, anti-inflammatory.

Classic Melomakarona Recipe Ingredient Quantities

• 3 1/2 cups all-purpose flour
• 1/2 cup fine semolina
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 cup olive oil
• 1/2 cup vegetable oil
• 1/2 cup fresh orange juice
• 1 tablespoon brandy
• Zest of 2 oranges
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup walnuts, finely chopped
• Sesame seeds (optional)
• — For the syrup —
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1 1/2 cups honey
• 1 stick cinnamon
• 2-3 cloves
• Zest of 1 lemon

How to Make this Classic Melomakarona Recipe

1. Heat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.

2. Combine the all-purpose flour, semolina, baking soda, baking powder, and salt in a large bowl.

3. In another bowl, mix the following together with a whisk until they are completely combined:

* sugar
* olive oil
* vegetable oil
* orange juice
* brandy
* orange zest
* cinnamon
* cloves

4. Slowly mix in the wet ingredients with the dry ingredients until a soft dough forms. Be careful not to overwork the dough.

5. Mold the dough into little oval cookies, approximately 2 inches long, and arrange them on the prepared baking sheets.

6. Put the cookies in the oven that has been preheated to 350°F. Let them bake for about 25-30 minutes. You’re looking for something slightly more golden than the picture on the right. Don’t worry if they look a little underdone; they will set up as they cool. And you. will. have. cookies.

7. While the cookies are baking, prepare the syrup. In a saucepan, combine the water, sugar, and honey. Add the cinnamon stick, cloves, and lemon zest. Bring the mixture to a boil, then lower the heat and simmer for about 5-7 minutes. Remove from heat and let it cool slightly.

8. After the cookies have cooled, immerse each cookie in the warm syrup for approximately 10 to 15 seconds, letting them soak up the syrup.

9. Position the cookies bathed in syrup on a serving plate, and douse them with the chopped walnuts, making sure they adhere evenly to every cookie.

10. If you wish, you can add sesame seeds on top as a finishing touch. The melomakarona can rest for a few hours before serving to allow the flavors to develop fully. Enjoy your traditional melomakarona!

Classic Melomakarona Recipe Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Measuring cups and spoons
8. Saucepan
9. Wooden spoon or spatula
10. Zester or grater
11. Cookie scoop or tablespoon
12. Cooling rack
13. Serving plate

FAQ

• What is the purpose of semolina in this recipe?A slight texture and the perfect consistency are what you want in melomakarona, balancing flour and semolina in an alchemical equation that makes for a tender yet robust cookie. Semolina is the secret ingredient that allows the melomakarona to be everything they should be.
• Can I substitute the olive oil with another type of oil?Though it substitutes well for olive oil, another oil may not provide the same distinct flavor, as well as the health benefits associated with olive oil. Mild-tasting oils can be used in a pinch instead of olive oil, but they do not have the flavor or the health benefits of this traditional and time-honored oil.
• Is it necessary to use brandy in the recipe?Brandy adds another layer of flavor, but you can leave it out or substitute orange liqueur or just more orange juice if you’d like.
• Can I make the syrup in advance?Absolutely, the syrup can be made ahead of time and kept in the refrigerator. Just give it a little warm-up before using to ensure that the cookies absorb it as well as possible.
• How should I store the finished melomakarona?Keep the finished melomakarona in a sealed container at room temperature for as long as 2 weeks; they actually taste better once they’ve aged a day or two. They’re something to enjoy immediately, of course, since any baked good is best fresh, but they’re also something to hoard for a week or so, since every day preserves them in a delicious, honey-soaked state.
• Can I skip adding nuts or use a different type?For texture and taste, nuts have long been a part of this dish, especially walnuts. But you can also use almonds or pistachios, or leave the nuts out altogether if you prefer.
  

Classic Melomakarona Recipe Substitutions and Variations

Honey is an excellent 1:1 substitute for sugar, especially in baking. Traditional honey is about 25 times sweeter than sugar (hence why you need less of it), but it’s also less concentrated because it has so much moisture in it.
1 tablespoon brandy. Substitute with: 1 tablespoon cognac or orange liqueur.
Zest from 2 oranges: For a somewhat more tart flavor, replace with the zest of 1 lemon and 1 orange.
1/4 teaspoon ground cloves: Use 1/4 teaspoon ground allspice for a substitute with a similar warming spice aroma.
1 cup walnuts: Substitute with 1 cup pecans to achieve a different nutty undertone.

Pro Tips

1. For a more aromatic dough, let the orange zest and brandy sit together for about 10 minutes before mixing with the other wet ingredients. This will enhance their flavors.

2. When mixing the wet and dry ingredients, use a rubber spatula or a wooden spoon instead of a whisk to gently combine them. This will prevent overworking the dough, which can lead to tough cookies.

3. If the dough feels too sticky to shape, lightly flour your hands or chill the dough for about 15 minutes to make it easier to handle.

4. To ensure the syrup penetrates well into the cookies, make small holes with a toothpick or skewer before immersing them. This helps them absorb more syrup, leading to a richer taste.

5. For the best flavor, allow the cookies to rest for at least 24 hours after absorbing the syrup. This will help the flavors meld together beautifully.