Best 4 Melomakarona Recipes
**Melomakarona: A Bite of Greek Christmas Tradition**
Melomakarona, the quintessential Greek Christmas cookie, is a delectable confection embodying the spirit of the season. This oval-shaped treat, adorned with a walnut half and drenched in a honey-spiced syrup, tantalizes the senses with its alluring aroma and irresistible taste. As you bite into a melomakarona, the crispy outer shell gives way to a soft and tender interior, while the honey syrup seeps into every crevice, leaving a trail of sweetness and warmth. These bite-sized morsels are not just a culinary delight; they hold cultural significance, symbolizing unity, love, and prosperity.
**Explore a Trio of Melomakarona Recipes:**
1. **Classic Melomakarona:** This traditional recipe embodies the essence of melomakarona, featuring a blend of simple ingredients that come together to create a timeless classic. The detailed instructions guide you through each step, ensuring perfect results every time.
2. **Chocolate Melomakarona:** A delightful twist on the classic, this recipe incorporates rich, decadent chocolate into the dough, resulting in a cookie that is both indulgent and satisfying. The combination of chocolate and honey syrup creates a harmonious balance of flavors that will surely become a favorite among chocolate lovers.
3. **Gluten-Free Melomakarona:** For those with gluten sensitivities or allergies, this recipe offers a delicious alternative without compromising on taste or texture. Using gluten-free flour and other gluten-free ingredients, this recipe ensures that everyone can enjoy the joys of melomakarona during the holiday season.
Embark on a culinary journey with these three melomakarona recipes, each offering a unique taste experience. Whether you prefer the classic, chocolate, or gluten-free variation, these recipes will guide you in creating these delectable treats that embody the spirit of Greek Christmas.
MELOMAKARONA COOKIES
Greek spice cookies.
Provided by Chanelle Carl
Categories World Cuisine Recipes European Greek
Time 1h15m
Yield 60
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, cinnamon, baking powder, cloves, baking soda, and nutmeg together in a large bowl. Beat butter in a separate bowl until light and fluffy; add sugar and mix well. Beat egg yolks and orange juice together in another bowl. Stir egg mixture into the butter mixture; add flour mixture slowly, mixing after each addition. Add honey. Mix until a soft dough forms.
- Chill dough until firm enough to work with, about 30 minutes. Shape into small ovals and place a few inches apart on baking sheet sheets. Flatten slightly; cookies will spread.
- Bake in the preheated oven until light golden brown, 15 to 20 minutes.
- Meanwhile, heat honey, water, and sugar together in a saucepan over medium-low heat until sugar is dissolved. Let syrup cool. Mix walnuts, cinnamon, and cloves together in a bowl to make the topping.
- Dip cookies into the cooled syrup for 10 to 15 seconds per side. Sprinkle walnut topping over syrup and let dry completely. Store in muffin cups or between layers of parchment paper.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 17.5 g, Cholesterol 26.5 mg, Fat 6.9 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 4 g, Sodium 39.1 mg, Sugar 10.8 g
MELOMAKARONA
Growing up in Cyprus, we would see this melomakarona cookie everywhere during the holidays. Every year my mother, Thelma, would make plate after plate of these all Christmas long. It's just not the holidays without them. -Paris Paraskeva, San Francisco, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a saucepan, combine sugar, water and honey; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool completely. , Meanwhile, for cookies, in a large bowl, beat confectioners' sugar and oil until blended. Beat in Cognac, orange juice and honey. In another bowl, whisk flour, orange zest, baking powder and cinnamon; gradually beat into sugar mixture., Shape tablespoons of dough into 1-in.-thick ovals. Place 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-25 minutes. Cool on pans 5 minutes. Remove to wire racks., Float and turn warm cookies in syrup about 10 seconds; allow excess to drip off. Place on waxed paper; sprinkle with walnuts. Let stand until set. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 172 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
GREEK HONEY COOKIES (MELOMAKARONA)
Make and share this Greek Honey Cookies (Melomakarona) recipe from Food.com.
Provided by Greekgal
Categories Dessert
Time 1h20m
Yield 40 cookies
Number Of Ingredients 17
Steps:
- Cream butter and oil until completely mixed, add confectioner's sugar, add orange juice slowly, add vanilla, cinnamon, cloves, nutmeg, add 2 cups flour and beat, add two more cups flour, and then add the rest. You may not need all of the flour, just don't let it get too thick, knead the dough lightly in the bowl.
- Using teaspoon, scoop out some of the dough and roll in your palms and flatten slightly in your hands. Bake at 350 for 25 minute and cool.
- Boil syrup ingredients for 5 minute in LARGE saucepan, as it will foam up, then dip each cake (I do several at one time) in the saucepan, turning a couple of times with a wooden spoon, place the cookies on waxed paper and sprinkle with walnut and cinnamon mixture. Cool completely before storing. Best stored in tins. These cookies will keep in tins for a couple of months, but I can't stay out of them long enough to last that long!
Nutrition Facts : Calories 273.5, Fat 14.4, SaturatedFat 3.7, Cholesterol 12.2, Sodium 26.7, Carbohydrate 34.8, Fiber 0.8, Sugar 20, Protein 2.4
"MELOMAKARONA" GREEK CHRISTMAS HONEY COOKIE
Another traditional Christmas cookie. These are soft cookies dipped in a honey syrup and covered with chopped walnuts. This is another of the few recipes my grandmother handed down to my mom and then my mom to me. I'm so grateful to have and remember them every time I bake these cookies.
Provided by Maria *
Categories Cookies
Time 55m
Number Of Ingredients 20
Steps:
- 1. Place all the ingredients except flour, salt, baking soda and baking powder in a large mixing bowl and knead. In a separate bowl, sift the flour with the baking powder, baking soda and salt. Add the orange juice and brandy to mixer and mix well.
- 2. Slowly incorporate the flour cup by cup until the mixture forms a dough that is not too loose but not quite firm either. It will be dense and wet but not sticky. Once the flour is incorporated fully stop mixing.
- 3. To roll cookies, pinch a portion of dough off about the size of a walnut. Shape in your palms into a smooth oblong shape, almost like a small egg. Place on an ungreased cookie sheet. Shape and roll cookies until the sheet is filled. Press the tines of a large fork in a crosshatch pattern in the center of each cookie. This will flatten them slightly in the center. The cookies should resemble lightly flattened ovals when they go in the oven.Bake in a preheated 350-degree oven for 25 - 30 minutes until lightly browned. (The cookies will darken when submerged in syrup.)
- 4. While the cookies are baking, prepare the syrup. In a saucepan, combine the honey, sugar, water, cinnamon, cloves, and lemon rind. Bring the mixture to a boil then lower the heat and simmer uncovered for about 10 to 15 minutes. Remove the cinnamon, cloves, and lemon rind and stir in lemon juice.
- 5. Place the ground walnuts in a shallow plate or bowl next to the stove top. When the cookies come out of the oven and while they are still very warm, carefully float the cookies in the syrup and allow the cookies to absorb syrup on both sides, a few at a time, for about 5 minutes. If you prefer them softer, let stand longer.Using a fork or small spatula, remove the cookie from the syrup and place on a platter or plate.
- 6. Over every layer press ground walnuts lightly into the tops of the cookies (syrup will help it adhere) and sprinkle lightly with ground cinnamon.
- 7. Extra Tips: The consistency of the dough should be rather stiff. The syrup should be simmering gently, while the melomakarona are being dipped. Enjoy! Do not refrigerate Melomakarona as they will harden. Let cool & store in an airtight container at room temperature.
Tips:
- Use fresh, high-quality ingredients for the best flavor and texture.
- Make sure your oven is preheated before baking the melomakarona.
- Don't overmix the dough, as this can make the melomakarona tough.
- Bake the melomakarona until they are golden brown and firm to the touch.
- Allow the melomakarona to cool completely before dipping them in the syrup.
- Store the melomakarona in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Melomakarona are a delicious and festive Greek Christmas cookie that is sure to please everyone. With their soft and chewy texture, honey-flavored syrup, and sprinkling of chopped walnuts, they are a perfect treat to enjoy with family and friends during the holiday season.
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