Ingredients FOR THE MELOMAKARONA 1/3 cup cognac 1/2 cup sugar 1/2 cup orange juice 1 cup ground walnuts (reserve a few for garnish) 1 cup olive oil 3 cup all-purpose flour (you may need a little extra) 1/2 tsp cloves 1/2 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1 orange (zest) FOR THE SYRUP 1 cup sugar 1 cup thyme honey 1 cup water Cinnamon stick Lemon peel Ground walnuts or Aegina pistachios for sprinkling TAGS DESSERTS FLOUR CHRISTMAS NEW YEAR'S DAY GREEK Ingredients FOR THE MELOMAKARONA 1/3 cup cognac 1/2 cup sugar 1/2 cup orange juice 1 cup ground walnuts (reserve a few for garnish) 1 cup olive oil 3 cup all-purpose flour (you may need a little extra) 1/2 tsp cloves 1/2 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1 orange (zest) FOR THE SYRUP 1 cup sugar 1 cup thyme honey 1 cup water Cinnamon stick Lemon peel Ground walnuts or Aegina pistachios for sprinkling Instructions MELOMAKARONA Sift the flour together with the baking powder into a bowl and add the spices. In another bowl, combine the olive oil with the sugar and whisk until the sugar dissolves. Dissolve the baking soda in the orange juice and pour it into the oil mixture. Add the cognac, orange zest, and ground walnuts. Gradually incorporate the sifted flour mixture and start kneading by hand. The dough should be soft, pliable, and fairly oily. Shape the cookies and arrange them on a baking tray, leaving space between each. Bake in a preheated oven at 180°C (360°F) for about 25 minutes, until golden brown. Allow the melomakarona to cool completely before serving. SYRUP Bring all the syrup ingredients to a boil over medium heat for about 5 minutes. Lower the heat and, gradually, add the cooled cookies, carefully soaking them in the syrup. Arrange the syrup-soaked melomakarona on a serving platter and sprinkle with ground walnuts before serving. TAGS DESSERTS FLOUR CHRISTMAS NEW YEAR'S DAY GREEK
