- For the Syrup:
- 6 tbsp honey
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup minus 1 tbsp lemon juice
- For the Filling:
- 1 cup walnuts, finely chopped
- 3 tbsp unsalted butter
- 1/2 tsp cinnamon
- 2 tbsp of the syrup
- For the Dough:
- 8 tbsp unsalted butter
- 2/3 cup olive oil
- 1/3 cup confectioners' sugar
- Juice of 1 orange
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 1 tbsp brandy
- 2 1/3 cups all-purpose flour, sifted
- 1 tsp baking powder
- For the topping:
- 3 tbsp walnuts, finely chopped
- 1 tsp cinnamon
Melomakarona – Honeyed Biscuits
A Christmas and New Year festive favorite in all Greek households, these spicy cookies are also called Phoenikia after the Phoenicians, who are said to have introduced them into Greece. Enjoy this easy Greek dessert recipe!
To make the syrup: Place the honey, sugar, water and lemon juice in a saucepan and simmer, stirring, for 10 minutes.
To make the filling: Combine the walnuts, butter, cinnamon and 2 tbsp of syrup in a bowl.
To make the biscuits: Preheat the oven to 375F. Beat the butter, oil and confectioners’ sugar together in a bowl until light and fluffy. Add the orange juice, cloves, nutmeg and brandy and beat for a few more minutes. Add the flour and baking powder slowly, beating continuously until smooth.
Knead the mixture by hand into a smooth dough, adding a little more flour if necessary. Take small pieces of the dough and form into small egg shapes. Flatten each biscuit and place a tsp of filling in the center. Carefully work the dough around the filling, pressing the dough to seal it.
Place the biscuits on a baking sheet and bake for 20 minutes or until a pale golden color. Transfer to a wire rack and allow to cool.
Dip each biscuit in the syrup with a slotted spoon and transfer to a serving platter. Sprinkle with the walnuts and cinnamon. Allow to cool before serving.
Makes about 25 biscuits