Melomakarona (Greek Honey Cookie) are egg-shaped Greek cookies. The main ingredients are flour, olive oil, nuts and honey. It is a staple around the holidays and quite easy to make. This is my family’s recipe that creates a perfect cookie.
What are Melomakarona?
Melomakarona are a traditional Greek Christmas cookie that has cinnamon, cloves, orange and a hint of congac. Finally, while still warm, you soak them in a warm honey syrup. Of course, there are many different versions of this classic recipe.
Variations of ingredients for Melomakarona (Greek Honey Cookies)
The beautiful thing about these cookies is the endless opportunity to use different ingredients to make the same cookie. For example, if you want a more decadent cookie you can replace the oil with butter. Similarly, if you do not like walnuts you can replace them with pistachios, pine nuts or even leave them off if you have a nut allergy.
Melomakarona History
The origin of Melomakarona (Greek Honey Cookie) is from ancient times and the act of Makaria. There origin was for honoring the dead. Over time, the recipe morphed into what you see below. The main difference is adding the honey that transforms this cookie into a festive treat. For more information click here.
Melomakarona
Equipment
- (Help support our site!)Mixing Bowls
- (Help support our site!)Sauce Pan
- (Help support our site!)Whisk
- Grater
- Measuring Cups
- Sheet Pan
Ingredients
Cookie Mix
- 8 cup(s) All Purpose Flour
- ½ cup(s) Semolina Flour
- 1 cup(s) Sugar
- 2 piece(s) Whole Orange Just the zest
- 1 cup(s) Fresh Squeezed Orange Juice
- 2 cup(s) Vegetable Oil Neutral Flavored Oil
- 1 cup(s) Extra Virgin Olive Oil Cold Pressed is best
- 4 tsp(s) Baking Powder Sifted into the flour
- 1 tsp(s) Baking Soda Dissolve this in the Orange Juice
- 1 tbsp(s) Vanilla Extract
- 1 tbsp(s) Ground Cinnamon Add to wet mixture for authenticity
- 1 tbsp(s) Ground Clove Add to wet mixture for authenticity
- ½ cup(s) Cognac or Brandy + another 1/2 for the Chef
- 1 cup(s) Freshly Ground Walnuts
Syrup
- 2 cup(s) Water
- 2 cup(s) Sugar
- 2 whole Cinnamon Sticks
- 5 whole Cloves
- ½ whole Orange Place the whole half in the syrup while boiling
- 1 Cup Honey Only add after the syrup is cooling
- 1 tsp(s) Lemon Juice Fresh Squeeze
Instructions
Make the batter
- In a bowl combine orange zest, olive oil, vegetable oil, Sugar and whisk well till sugar dissolves.
- Add cognac or brandy, vanilla extract, cinnamon and cloves and whisk till ingredients mix well.
- Add baking soda to orange juice dissolve and add to mixture.
- Set aside
- Add baking powder to flour and whisk together till ingredients blend.
- Then incorporate flour to wet mixture, leaving about 1/2 cup aside to add to mixture if needed not to over stiffen dough.
- Then dough consistency should be silky not sticky and do not over knead the dough.
Form the cookies
- Then using a grater, find the smallest hole side of the grater, roll about a 2 oz dough into a ball, then roll it into a rectangular shape and place on grater.
- With your index finger press down open a channel in the center of the dough.
- Fill with ground walnuts and close the back of the dough squeezing it together, forming your cookie shape.
- Roll 180 degrees off the grater onto a 1/2 sheet pan.
- Place in a preheated oven for 15-20 minutes at 375 degrees till golden brown.
Make the syrup
- In a sauce pan add the cold water and the sugar.
- Give it a whisk to dissolve sugar, add cinnamon sticks, cloves, lemon juice and halved orange
- Place on stove top, bring to a boil then simmer for 10 minutes.
- Set aside.
- Add cookies to warm syrup for about 5 minutes.
- Once the cookies have absorbed all they could, remove cookie, place on a wire rack, and let the extra syrup run off.
- Sprinkle with ground walnuts.
I have tasted these and they are out of this world yummy! A must traditional Christmas dessert cookie ♥️