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Author Notes: 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. —christina@afroditeskitchen
Makes 80 cookies
for the cookie
- 3 cups peanut oil
- 3/4 cup orange juice
- zest of two oranges
- 3/4 cup powdered sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup ground lightly roasted almonds
- 1 /4 cups ground lightly roasted hazelnuts
- 1/4 cup ground lightly roasted walnuts
- 6 cups flour (you may need more)
- coarsely ground walnuts for sprinkling on top
for the syrup
- 2 cups water
- 2 cups sugar
- 1 cup honey
- juice 1/2 lemon
- 1 cinnamon stick
- 3 cloves
- 1 whole orange peel
- Preheat the oven to 175C.
- 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!
- This recipe was entered in the contest for Your Best Edible Gift
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