These melomakarona cookies have all of the delicious flavors of baklava. They’re baked until golden and crisp then soaked in an aromatic honey syrup, and garnished with spiced ground walnuts. Perfect for a Christmas cookie exchange or a tea party!
Malomakarona are made with olive oil instead of butter and eggs. The honey syrup makes them very decadent. They can easily be made vegan by substituting either maple syrup or equal amounts of granulated sugar for the honey. Yes, honey is NOT vegan. I just learned that too!
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These classic Greek cookies stay fresh for up to 2 weeks at room thmperature in an airtight container. You can make an extra batch and soak them in honey syrup at a later time. Store them in an airtight container up to 3 weeks. When you’re ready to serve them, make the syrup and soak them in it for 1-2 minutes. Serve with hot coffee or tea. Enjoy!
Melomakarona: Greek Honey Dipped Cookies
These melomakarona cookies have all of the delicious flavors of baklava. They're baked until golden and crisp then soaked in an aromatic honey syrup, and garnished with spiced ground walnuts. Perfect for a Christmas cookie exchange or a tea party!
- For the dough:
- 4 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup of vegetable oil
- ½ cup of sugar
- ½ cup of orange juice
- Zest of 2 oranges
- For the syrup:
- 2 cups of sugar
- 2 cups of water
- 2 cups honey
- For the garnish:
- ¾ cup ground walnuts
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
Preheat oven to 350 °F, 180 °C.
Place the flour, salt, baking powder, baking soda, and orange zest into a bowl. Whisk together to combine.
Always zest citrus before juicing.
Combine the oil, sugar, and orange juice in the bowl of a tabletop mixer with the paddle attachment and mix to combine.
Add the dry ingredients and mix on low speed until the dough comes together. It will still appear a bit crumbly but you will know it is ready by squeezing a portion in your palm. If it sticks together it is ready, if it still appears crumbly add 1-2 tablespoons oil and mix some more.
Turn the dough out onto a work surface, compress it and form a circle. Roll out to ½ inch in thickness. Do not use any additional flour to do this.
Using a 2 and ¼ inch round cookie cutter, cut out the cookies. Place them on baking sheets lined with parchment paper.
Use a fork to make marks on each cookie.
Bake 35-40 minutes or until golden brown.
While the cookies are baking make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Stir until the sugar dissolves. Remove from heat and add the honey. Stir until incorporated.
As soon as the cookies come out of the oven, put them all together in one of the trays and pour the hot syrup over them.
After 30 minutes, carefully flip each cookie over so that both sides absorb the syrup. Allow the cookies to absorb the syrup in the pan for at least 2 hours.
Combine the ground walnuts, cinnamon, and clove powder and mix well. Sprinkle this garnish over each cookie and serve!