Melomakarona are the most popular Greek Christmas Cookie! They are perfect and this recipe will make your home smell like Christmas. Enjoy !!!
Author: Nectaria
Servings: 45-50 cookies
For the Cookies
240 gr./ 8.46 oz. olive oil
240 gr./ 8.46 oz. shortening
120 gr./ 4.23 oz. brandy
80 gr./ 2.82 oz. fresh orange juice
200 gr./ 7.05 oz. sugar
zest of two oranges
1 teaspoon vanilla extract
½ teaspoon ground cloves
¼ teaspoon nutmeg
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
200 gr./ 7.05 oz. fine semolina
800 gr./ 28.21 oz. pastry flour or all-purpose flour
For the syrup
700 gr./ 24.7 oz. water
800 gr./ 28.21 oz. sugar
200 gr./ 7.05 oz. honey
1 teaspoon cinnamon
orange peel from one orange
lemon peel from one lemon
For the filling
100 gr/. 3.52 oz. walnuts, chopped
100 gr./ 3.52 oz. almonds, chopped
50 gr./ 1.76 oz. raisins
50 gr./ 1.76 oz. dried raspberries
100 gr./ 3.52 oz. candied citrus peel
3 tablespoons jam of your choice
3 tablespoons brandy
For the garnish
75 gr./2.64 oz. walnut finely chopped
75 gr./2.64 oz. pistachio finely chopped
100 gr./ 3.52 oz. honey
INSTRUCTIONS
Preheat oven to 190°C / 375°F.
To make the syrup
Combine the sugar, water, cinnamon, orange and peel in a saucepan, then bring to the boil. At this point, simmer uncovered for about 5 minutes until the syrup has thickened slightly. Then take out the orange and lemon peel, add honey and set aside to cool for 3-4 hours. It must be cold by the time the cookies come out from the oven. You can prepare the syrup from the day before.
To make the filling
Place raisins, dried raspberries, brandy, candied citrus and jam in a food processor and mix until well blend. Add dried fruits to chopped nut and mix well. Set aside.
To make the cookies
In a bowl combine all-purpose flour, semolina flour, baking soda and baking powder. Mix well.
In a separate bowl, with an electric mixer beat together olive oil, shortening and sugar for 5-6 minutes on high speed until it turns white. Then add brandy, orange juice, orange zest, vanilla extract and spices and mix, until well blended. Add the flour to the shortening-olive oil mixture and knead until a stiff, wet dough forms. Don’t over mix it. If you mix too long the mixture will split.
Shape the mixture into cookies sized 3-4 cm in diameter. Pick up cookie dough, spread it in your hand, add 1 teaspoon of the filling, close the dough around the filling and create an oval shape.
Line a baking sheet with parchment paper and place them on (seam side down), spacing them about 3 cm apart. Poke them with a fork.
Bake for about 20-25 minutes, until they are crunchy and dark golden brown.
When ready, remove from oven and while the cookies are still very warm, float them in the syrup a few at a time, turning them over to make sure they soak up plenty of liquid.
After about 10-15 seconds, take the cookies out with a fork or spoon with holes in, put them on a serving plate and drizzle with honey and sprinkle with walnuts and pistachios.