Baklava in a cookie. These cookies are spiced with nutmeg, cloves and cinnamon. With lots of nuts, and honey. A Cypriot Christmas classic, but enjoyable all year round. Easy to make. Hard to mess up. —[email protected]
Mix all the ingredients except the flour together with a hand whisk, then slowly mix in the flour until the mixture becomes thick.
Use your hand to finish mixing the dough.
Form the melomakarona into oval shapes and put them in the cookie sheets and bake them for 20 to 25 minutes.
Let the “melomakarona” cool – at least a couple hours.
Once the “melomakarona” are cool, prepare your syrup. Put all the syrup ingredients except the honey into a pot on the stove. Bring the syrup to a boil. Add the honey and bring to a boil again, then lower the temperature to a simmer (i.e. the syrup is still boiling, but just on “simmer’ level!). Dip the cookies in a few at a time for a few seconds (maximum 10-15 seconds).
Remove the “melomakarona” and place on wax paper. Sprinkle with coarsely ground walnuts. And that’s it!