Melomacarona (Christmas cookies)

Name: Melomacarona (Christmas cookies) - Svetlana O.
Ingredients: 200 ml freshly squeezed orange juice 270 ml sunflower oil 600 g flour 20 g powdered sugar half a teaspoon of baking soda 1 teaspoon ground cinnamon half a teaspoon of nutmeg powder

Dessert - Melomacarona (Christmas cookies) by Svetlana O. - Recipia

Last year I made melomakarona at home for the first time, and I found them surprisingly easy to work with, even though at first they seemed a bit fiddly. Since then, I've been making them repeatedly, especially at Christmas, when they are a staple on the table. This time, I tried a version that comes out a bit fluffier, with a bit of added butter. Things flow quite smoothly as long as you don't rush and follow the steps in order. Quick info Total time: about 1 hour and 15 minutes (including syrup soaking and cooling) Preparation time: 25-30 minutes Baking time: 25-30 minutes (depending on the oven) Servings: 35-40 cookies, depending on size Difficulty: medium Recipe type: Christmas cookies, traditional Greek dessert Ingredients For the cookies: 200 ml fresh orange juice 270 ml sunflower oil 600 g flour 20 g powdered sugar ½ teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 50 g butter (melted) Grated zest of one orange 200 g finely ground walnuts (for the dough) Walnuts for decoration (optional) For the syrup: 350 g sugar 250 ml water 1 orange cut in half 50 g honey 1 small stick of cinnamon For decoration: Honey (for brushing) Coarsely ground walnuts Preparation method 1. Prepare the syrup first, so it has time to cool. Put the sugar, water, the two halves of the orange, and the cinnamon stick in a pot. Turn on the heat and let it boil. Once it comes to a boil, let it simmer for one more minute. Turn off the heat, add the honey, stir gently, and let the syrup cool. If you prefer, you can leave the orange in the syrup until soaking, or you can remove it before adding the cookies. 2. Prepare the dough. In a large bowl, combine the orange juice, oil, cinnamon, nutmeg, baking soda, melted butter, and powdered sugar. Mix gently, just enough to combine. Add the grated orange zest and finely ground walnuts. Mix again without overdoing it. Finally, add the flour and mix by hand, just until everything is incorporated. Do not over-knead, as this will cause the oil to surface and the cookies to become hard after baking. 3. Shape the cookies. Take pieces of dough the size of a walnut. In Greece, many housewives shape each piece directly on the fine side of a grater to create a subtle pattern. Press gently, roll or twist, then place on a baking tray lined with parchment paper. Leave a little space between them; they don't rise much but need air to avoid sticking. 4. Bake the cookies. Place the tray in a preheated oven at 180°C. Bake for 25-30 minutes, depending on the oven, until the cookies are nicely browned and have a golden color. Do not underbake them, as they need to be cooked through. 5. Soaking. As soon as you take the tray out of the oven and the cookies are still hot, place them directly in the cold syrup. Keep them in the syrup for about 20 seconds, turning them on both sides to absorb the liquid. Then remove them to a rack to drain off the excess syrup. 6. Decoration and assembly. Once all the cookies are soaked, pour a little honey on the plate where you will arrange them, then sprinkle a thin layer of coarsely ground walnuts. Place a layer of cookies, drizzle with honey, and sprinkle more walnuts, and continue until you finish. If you like, you can also place some whole walnut halves on top for decoration. Why I make the recipe often Melomakarona keep well for a few days and do not require hard-to-find ingredients. They are not difficult to make; the important thing is not to rush the steps. You can prepare them a day or two before Christmas, and they are just as good. I like that they are neither overly sweet nor dry, even if they sit on the plate for a while. Tips and variations Tips - Do not over-knead the dough. It becomes tough and oily if you insist. - Use a scale to measure the quantities, especially for flour and nuts. - Let the syrup cool completely before putting the hot cookies in it. - If you have a lot of orange zest, do not add too much. Just enough to give flavor. Substitutions - You can use mild olive oil, but the taste will be different. I prefer sunflower oil for this recipe. - If you don’t have walnuts, almonds can be used for decoration, but I do not recommend them in the dough. Variations - Add ground cloves for a more pronounced flavor. - For decoration, you can use coarsely ground pistachios, but this is not traditional. - If you want to reduce sugar, decrease the amount in the syrup, not in the dough. Serving ideas - They are suitable on a large platter, alongside other Christmas cookies. - They keep well at room temperature on a covered platter for a few days. - They go well with coffee or tea. Frequently asked questions 1. Why should the dough not be kneaded too much? If you insist, the dough becomes dense and the oil surfaces, resulting in hard cookies instead of soft ones. 2. How long can they stay in the syrup? About 20 seconds, no longer, otherwise they become too soft and difficult to handle. 3. Can they be made with butter instead of oil? I do not recommend it. Butter is only for added texture, but the base must be oil; otherwise, the result will be different. 4. Do the cookies need to be hot when placed in the syrup? Yes, you put them in the syrup immediately after taking them out of the oven. The syrup must be completely cold. 5. Can I use orange only for the zest, without juice? No, the juice is part of the base liquid for the dough and contributes to the specific texture. Nutritional values (estimate) Calories: approximately 100 kcal / cookie (depending on size) Carbohydrates: 14-16 g Protein: 1-2 g Fats: 4-5 g The caloric value is influenced by how much syrup and honey each cookie absorbs and how large you make them. The data is indicative. Storage and reheating They are best stored on a covered platter at room temperature for up to 5-6 days. They do not dry out quickly if covered after a few hours. I do not recommend reheating – they are served at room temperature. If you want to keep them longer, you can loosely cover them with foil or a clean towel, but do not place them in airtight containers as they become too soft.

Melomacarona (Christmas cookies)

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