Melomakarona Recipe
Make Melomakarona Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Syrup
Dough
Finish / Garnish
Method
Syrup
Make honey syrup
Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Add the orange zest, cinnamon stick and whole cloves. Bring to a gentle boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Remove from heat, stir in 3 tablespoons honey and 2 tablespoons fresh orange juice. Let cool to warm (not hot) while you bake the cookies. Strain out zest, cinnamon stick and cloves before using the syrup.
Dough
Prepare dry ingredients
In a large mixing bowl whisk together 1 cup fine semolina, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon bicarbonate of soda, 1 teaspoon ground cinnamon and 1/4 teaspoon ground cloves until evenly combined.
Combine wet ingredients
In a separate bowl combine 3/4 cup melted and cooled unsalted butter, 1/4 cup olive oil, 1/4 cup granulated sugar, 1/2 cup fresh orange juice, 1 tablespoon lemon juice, 1 tablespoon cognac or brandy (if using) and 1 tablespoon orange zest. Whisk lightly until sugar begins to dissolve.
Form the dough
Pour the wet mixture into the dry ingredients. Using a wooden spoon or hand, mix gently until the dough comes together — it should be soft, slightly sticky but hold shape. If dough seems too dry add up to 1–2 tablespoons additional orange juice or a splash of water. If too sticky, sprinkle a tablespoon of flour. Do not overwork.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Lightly oil your hands and take walnut-sized portions of dough (about 20–24 total depending on size). Roll into smooth oval shapes, slightly flattened lengthwise. Make shallow fork marks across each cookie to create the traditional ridged pattern (press gently so marks don't crack the cookie). Place cookies on prepared sheets about 1 inch apart. Brush each lightly with 2 tablespoons melted butter (brush just before baking).
Bake
Bake in the preheated oven 20–25 minutes, rotating sheets halfway, until golden brown but not dark (they will firm up as they cool). Remove from oven and let cool 5 minutes on the sheet; they should still be warm when you dip them in syrup.
Soaking and Finishing
Soak in syrup
Working in batches, transfer warm baked melomakarona to a wide shallow dish with a little of the syrup pooled in the bottom. Pour warm (not boiling) syrup over the cookies so they are well coated but not swimming — about 2–3 tablespoons of syrup per cookie, depending on size. Let sit 2–3 minutes, then flip each cookie so syrup soaks both sides. Transfer soaked cookies to a serving platter.
Garnish
While still moist from syrup, sprinkle each cookie with a generous pinch of coarsely chopped walnuts and a light dusting of ground cinnamon. Allow cookies to rest at room temperature for at least 2 hours so syrup is fully absorbed and exterior becomes slightly sticky-glazed.
Storage
Store melomakarona in an airtight container at room temperature layered with parchment for up to 7–10 days. If they become too soft, rest uncovered for a few hours to firm slightly. Syrup can be refrigerated for up to 2 weeks.