Melomakarona – Greek Christmas honey cookies
Classic melomakarona is the quintessential dessert of the Christmas season, crafted from seasonal ingredients like walnuts, honey, and orange juice. Here is an authentic monastic recipe for traditional Mount Athos honey melomakarona—simple, quick, and perfect for fasting. Be sure to use high-quality honey from Mount Athos and authentic virgin olive oil sourced from the organic olive groves of the Panagia’s Orchard. Try this timeless monastic recipe, and your home will fill with the warm, sweet aromas of Christmas.
We start with the syrup so that it has time to cool. We boil the water with the sugar for a few minutes, then we remove from the heat and add the honey.
We dissolve the soda and baking powder in the cognac. In a large bowl, we beat the olive oil with the sugar and pour in the cognac mixture.
Then, we add the orange juice and cinnamon without stopping to mix.
We pour the flour into our mixture slowly until the dough doesn't stick to our hands.
We shape the melomakarona into a uniform shape, and bake them at 180 degrees for about half an hour.
When they are ready, we drop them hot for a few seconds into the cold syrup and drain.
We sprinkle them with the crushed walnuts.
The flour may not take all because it depends on the quality of the flour.
