Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup semolina flour
- 1/2 cup powdered sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil
- 1/4 cup orange juice
- 1/4 cup brandy
- 1/2 cup chopped almonds
- 1 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Baking sheet
- Parchment paper
- Food processor (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the all-purpose flour, semolina flour, powdered sugar, baking powder, baking soda, ground cinnamon, and ground cloves. Mix well.
3. Add the vegetable oil, orange juice, brandy, chopped almonds, and vanilla extract to the dry ingredients. Mix until a dough forms.
4. Take a small amount of dough and shape it into an oval-shaped cookie. Place it on the prepared baking sheet. Repeat until all the dough is used up.
5. Bake the cookies for 20-25 minutes or until they are golden brown.
6. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet.
7. While the cookies are still warm, dip them in a bowl of honey syrup (recipe below) and then roll them in chopped almonds.
8. Place the cookies on a serving platter and let them cool completely before serving.
Honey Syrup:
- 1 cup honey
- 1 cup water
- 1 cinnamon stick
- 1 lemon peel
1. In a small saucepan, combine the honey, water, cinnamon stick, and lemon peel.
2. Bring the mixture to a boil over medium heat.
3. Reduce the heat and let the mixture simmer for 5 minutes.
4. Remove the cinnamon stick and lemon peel from the syrup.
- Time:
Preparation time: 20 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes approximately 24 cookies
Nutritional information:
- Calories per serving: 150
- Total fat: 7g
- Total carbohydrates: 20g
- Protein: 2g
Substitutions for ingredients:
- Almonds can be substituted with walnuts or pecans.
- Brandy can be substituted with rum or cognac.
- Orange juice can be substituted with lemon juice.
Variations:
- Add 1/2 cup of shredded coconut to the dough for a tropical twist.
- Add 1/4 cup of cocoa powder to the dough for a chocolatey flavor.
Tips and tricks:
- Make sure the cookies are completely cooled before dipping them in the honey syrup to prevent them from falling apart.
- If the dough is too dry, add a little more orange juice or brandy.
- If the dough is too wet, add a little more all-purpose flour.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Arrange the cookies on a platter and sprinkle them with powdered sugar.
- Serve the cookies with a cup of hot tea or coffee.
Garnishes:
- Chopped almonds
- Powdered sugar
- Shredded coconut
Pairings:
- Serve the cookies with a glass of sweet dessert wine, such as Moscato or Port.
Suggested side dishes:
- Fresh fruit, such as oranges or grapes
- Greek yogurt
Troubleshooting advice:
- If the cookies are too dry, add a little more honey syrup to moisten them.
- If the cookies are too wet, let them cool completely before serving.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store the cookies in an airtight container to prevent them from going stale.
Food history:
- Melomakarono is a traditional Greek Christmas cookie that is usually made with honey, cinnamon, and cloves.
Flavor profiles:
- Sweet, nutty, and spiced.
Serving suggestions:
- Serve the cookies as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
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Region: Greek
Taste: Sweet, Nutty, Creamy, Almondy, Vanilla, Vanilla-Flavored