Walnut Melomakarona

DESCRIPTION

These soft, oval-shaped Greek cookies are scented with orange and cinnamon, drenched in honey syrup, and covered with crushed walnuts. Yes, they are irresistible! These cookies keep well and make a great gift for family and friends.

Total Time
1 Hr
Serves
30
Serving Size
2 cookies
Course

Total Time

Prep Time
30 Mins
Cook Time
30 Mins
Total Time
1 Hr

Nutrition

Calories
189.8 cal
Total Fat
9.3 g
Saturated Fat
1.2 g
Sodium
33.5 mg
Carbohydrates
24.2 g
Dietary Fiber
0.7 g
Protein
2.1 g
Calcium
15.6 mg
Iron
0.9 mg
Potassium
40.8 mg

Ingredients

Syrup:

  • 1 1/2 cups water

  • 1 cup honey

  • 1 cup sugar

  • 1 orange, zest cut into strips and orange cut in half

  • 1 cinnamon stick

Cookies:

  • 2 cups extra virgin olive oil*

  • 1 cup sugar

  • 1/2 cup brandy

  • 1/2 cup orange juice

  • Finely grated zest of 1 orange

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 7 1/2 cups flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 cup California Walnuts, finely chopped

  • *May substitute 1 cup extra virgin olive oil and 1 cup grapeseed oil.

Preparation

  1. Stir together all syrup ingredients in a medium saucepan Bring to a boil over medium-high heat and cook for 5 minutes or until the sugar dissolves completely. Remove from heat and stir in honey. Set the syrup aside to cool completely (do not remove the cinnamon or orange until you are ready to use the syrup).

  2. Preheat oven to 350°F and line 2 large baking sheets with parchment paper.

  3. Stir together olive oil, sugar, brandy, orange juice, orange zest, cinnamon and nutmeg in a large bowl. Stir together flour, baking powder and baking soda in a medium bowl.

  4. Slowly add flour mixture to the olive oil mixture, mixing with a wooden spoon. Knead lightly with your hands until smooth, making sure to not overwork the dough.

  5. Shape 1 1/2 tablespoons of dough into oval shapes. Place on prepared baking sheets and lightly flatten. Lightly press the tines of a fork in a crosshatch pattern on the top of each cookie.

  6. Bake for 20 to 25 minutes or until cookies are a light golden brown. Working in batches, drop warm cookies into the cold syrup, turning for 20 to 30 seconds making sure that cookies are well coated. Remove with a slotted spoon and sprinkle each cookie with a generous pinch of chopped walnuts, pressing lightly into the surface.