Melomakarona

Ingredients for 1 servings:

• 125 ml olive oil
• 3 tbsp sugar
• 40 ml water
• 40 ml orange juice, freshly squeezed
• 10 ml cognac
• 1 ½ tsp baking powder
• 500 g flour and another 50 g, depending on the type of flour
• 1 tsp cinnamon
• ¼ tsp clove powder
• Syrup:
• 300 g sugar
• 5 tbsp honey
• 180 ml water
• 1 stalk(s) cinnamon
• 4 carnations
• 150 g walnuts, coarsely grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a must for Greek touch at Christmas and New Year, makes about 40 pieces

Makes about 40 pieces. Knead everything by hand; the dough should be very soft and oily. Form small patties, hold them in your left hand, and press them against the back of a fork held in your right hand. This creates small indentations on the bottom—necessary for the syrup to absorb them—and grooves on the top—necessary for the walnuts to adhere. At the same time, the patties are flattened, but only as much as necessary. Place on an ungreased baking sheet and bake for 20 minutes at 200 degrees Celsius (375 degrees Fahrenheit) until dark brown. Then remove the baking sheet from the oven and let the melomakarona cool completely. Dip the melomakarona in the syrup on the same day or any other day. Prepare the syrup as follows: Bring all ingredients to a boil and skim off any foam. Cook for another 3 minutes, then reduce the heat to simmer. Now, using a slotted spoon, take 4 to 5 melomakarona pieces, dip them in simmering syrup, and let them simmer for about 3 to 5 minutes. Some people prefer their melomakarona softer and with more syrup, while others prefer their melomakarona more crumbly and dry. The time they spend soaking in the syrup will depend on this. Once you remove the melomakarona from the syrup, place them on a plate and sprinkle them with the chopped walnuts. The syrup may start to thicken during the dipping process; in this case, add a little water.