Traditional Greek Honey Cookies (Melomakarona) Recipe | Authentic Mediterranean Dessert
"Traditional Greek honey cookies, known as melomakarona, are soft, spiced, and soaked in honey syrup. Topped with crushed walnuts, they’re a festive Mediterranean dessert perfect for Christmas or any special occasion."
Equipment
- Mixing bowls
- Whisk and spatula
- Baking sheet
- Parchment paper
- Saucepan (for syrup)
- Slotted spoon
Ingredients
Cookies
- 1 cup olive oil (or half olive oil, half butter)
- ¾ cup sugar
- Zest of 1 orange
- ½ cup orange juice
- ¼ cup brandy (optional)
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp nutmeg
- 4 cups all-purpose flour
- 2 tsp baking powder
Syrup
- 1 cup honey
- 1 cup sugar
- 1 cup water
- 1 cinnamon stick
Topping
- 1 cup walnuts, finely chopped
Instructions
- Make Dough: In a large bowl, whisk olive oil, sugar, orange zest, juice, brandy, and spices. Gradually add flour and baking powder until a soft dough forms.
- Shape Cookies: Roll into oval shapes (about 2 inches long). Place on parchment-lined baking sheet.
- Bake: Bake at 350°F (175°C) for 20–25 minutes until golden brown.
- Prepare Syrup: Simmer honey, sugar, water, and cinnamon stick for 8–10 minutes. Remove from heat.
- Dip Cookies: While cookies are warm, immerse them in warm syrup for 10–15 seconds each.
- Finish: Place on tray, sprinkle with chopped walnuts, and drizzle with extra syrup if desired.
Notes
- Dip while warm: Warm cookies absorb syrup best.
- Flavor improves: Cookies taste even better after 1–2 days as syrup permeates.
- Variations: Try pistachios instead of walnuts, or dip in chocolate for a modern twist.
- Storage: Keep in airtight container at room temperature for 2–3 weeks. Avoid refrigeration.