Before you cook
Background Recipe story & origin
Melomakarona are Greek Christmas honey cookies, oval-shaped and soaked in honey syrup, topped with walnuts. The name combines 'meli' (honey) and 'makaronia' (blessed), reflecting their religious significance. The dough contains olive oil (not butter), orange juice and zest, cinnamon, and cloves - no eggs in traditional versions. After baking, warm cookies are dipped in honey syrup until saturated but not soggy, then sprinkled with crushed walnuts. They're made in enormous batches; Greek families exchange them at Christmas and New Year. Melomakarona appear alongside kourabiedes (butter cookies) on Greek holiday tables. The cookies represent Greek Orthodox Christmas traditions and the country's honey-producing heritage. Proper melomakarona are dense, moist, intensely flavored with spices and citrus. They keep well, actually improving after a day or two as flavors meld.
Before you start Equipment you'll need
- baking sheet — Provides flat surface for baking cookies until barely golden and ready for syrup
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
Non-negotiables Rules for success
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Make the dough
Whisk 1 cup olive oil, 1/2 cup vegetable oil, 1/2 cup orange juice, 1/4 cup brandy, 1/2 cup sugar, z...
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Form and bake
Preheat oven to 350F. Shape dough into small ovals (about 2 tbsp each). Press tops with fork tines. ...
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Make the honey syrup
Combine 1 cup honey, 1 cup sugar, 1 cup water, 1 cinnamon stick. Bring to boil, simmer 5 minutes.
Prep Get set first
About 10 min of prep
- Prepare baking sheet
This recipe takes about 25 minutes total.
Ingredients
Instructions
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Make the dough
Whisk 1 cup olive oil, 1/2 cup vegetable oil, 1/2 cup orange juice, 1/4 cup brandy, 1/2 cup sugar, zest of 1 orange. In another bowl, mix 4 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/4 tsp cloves. Combine wet and dry until soft dough forms.
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Form and bake
Preheat oven to 350F. Shape dough into small ovals (about 2 tbsp each). Press tops with fork tines. Place on parchment-lined baking sheets. Bake 25 minutes until golden brown.
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Make the honey syrup
Combine 1 cup honey, 1 cup sugar, 1 cup water, 1 cinnamon stick. Bring to boil, simmer 5 minutes.
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Soak and top
While cookies (about 2 inches diameter) are still warm, dip each in hot syrup for 20-30 seconds. Place on rack. Sprinkle with chopped walnuts and cinnamon while still sticky.