- 2 cups Cretan Extra Virgin Olive Oil
- 1 cup sugar
- 1/ 2 cup brandy
- 1/ 2 orange juice
- 1 zest One orange
- 1 teaspoons cinnamon
- 7 1/ 2 cups All-purpose flour
- 2 teaspoon baking powder
- 1 teaspoons baking soda
- 2 cups sugar
- 2 cups Honey Lemon
- 1 1/ 12 cups water
Preheat oven at 350 degrees F.
In a large bowl, mix the olive oil, brandy, orange juice, sugar, cinnamon, and orange peel. Stir until sugar is mostly dissolved.
In another bowl, sift together flour, baking powder and baking soda.
Gradually add the flour mixture to the olive oil mixture.
Roll the dough in little balls about the size of a walnut. Press the balls on a grater flattening them like a small pancake. Carefully roll the dough off the grater so that the cookie is in an oval shape with the top having the design of the grater.1
Place the cookies on a cookie sheet lined with parchment paper. Bake each batch for about 25 minutes. Cool on cooling racks.
Once all the cookies are done, flip them so that the bottom part is facing up, and arrange them tightly in a one or more of the baking pans.
For the syrup, bring the honey, sugar and water to a boil and boil for at least 5 minutes.
While the syrup is hot, pour it over the cookies, making sure all cookies are covered with syrup. Let the cookies sit for at least 2-3 hours, preferably overnight, with the top side facing down so that they absorb the syrup
For the topping, mix the walnuts and cinnamon. Turn the melomakarona right side up again and sprinkle the topping over the cookies.
NOTES: This is done so that the honey will be better absorbed as opposed to just shaping the cookie in a solid oval shape.
NOTES: Leave soaking over night. They don’t get soggy