Melomakarona

Preheat the oven to 170°C (air setting) and line a large baking tray with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, clove, nutmeg, and black pepper.

Add the orange and lemon zests to the mixture and stir well.

Pour in the fresh orange juice, olive oil, sunflower oil, and cognac, and knead thoroughly until a soft dough forms.

Shape small, evenly sized melomakarona (round) and place them on the baking tray. Use a fork to create the characteristic crisscross pattern on their surface.

Bake in the air setting for 30 minutes. Once baked, let them cool for at least 30 minutes.

Boil all the syrup ingredients (sugar, honey, water, orange zest) over medium heat for 4–5 minutes after boiling begins.

Skim off any foam and remove from heat.

Dip the cooled melomakarona into the hot syrup for 30 seconds, using a slotted spoon.

Place the melomakarona on a large serving platter and sprinkle with the chopped walnuts.

Melomakarona

Servings

Preperation

Cooking

Waiting

For the melomakarona

For the syrup

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Melomakarona

Servings

Preperation

Cooking

Waiting

For the melomakarona

For the syrup

See more recipes:

Christmas Tree Pastry with Halloumi and Garlic

Christmas Brie Lollipops

Christmas Cookies

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