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Preparation time: 20 minutes

Cooking time: 50 minutes

Difficulty: 3/10

Serves: 50 pcs


  • 150g fine semolina
  • 500g flour
  • 1/2 tbsp baking powder
  • 100g orange juice
  • 3 tbsps cognac
  • 100g sugar
  • 1 flat tbsp powdered cinnamon
  • 1/3 tsp nutmeg (powder)
  • 1/3 tsp clove (powder)
  • 1 tsp vanilla extract
  • 1/2 tbsp baking soda
  • 90g water
  • 125g olive oil
  • 125g vegetable/sunflower oil
  • 50g honey
  • zest of 2 oranges
For the syrup
  • 300g water
  • 600g sugar
  • 2 cinnamon sticks
  • 3 whole cloves
  • 1 orange, cut in half
  • 10 tbs honey
To garnish
  • 200g crushed walnuts
  • powdered cinnamon (optional)
  • powdered clove (optional)


  1. start by making the syrup first. In a pot add all the ingredients for the syrup, except the honey and bring it to boil. Boil for 3-4 minutes, until the sugar has dissolved and remove from stove. Add the honey stir, and set aside to cool.
  2. Then start to prepare the dough for the melomakarona. In a bowl add the semolinaflour and baking powder and mix with a whisk.
  3. In another large bowl add the orange juice, cognac, sugar and spices (nutmeg, cinnamon, clove, vanilla) and mix. Add the baking soda and whisk immediately for 5-10 seconds until the ingredients combine and the baking soda dissolves and starts to foam. Pour the water, oil, orange zest and honey in the bowl and whisk to blend.
  4. Now it’s time to combine the two bowl mixtures. Add the mixed flour, semolina and baking powder in the bowl with the rest of the ingredients and start kneading the dough for the melomakarona. Knead the dough for the melomakarona using your hands, until the ingredients combine, and the dough is smooth and soft and slightly sticky. Take care not to overwork the dough.
  5. Preheat the oven at 180C. Layer the bottom of 4 large baking trays with baking paper and start shaping the melomakarona. Pinch a portion of dough about the size of a walnut – 30g and shape with your palms into a smooth oval shape, like a small egg. Place on the baking tray, pierce the top lightly with the top of a fork.
  6. Depending on the size of the oven, when your first two trays are ready you can start baking them. Place the baking trays with the melomakarona in the oven and bake for approx. 15-20 minutes, until the melomakarona are lightly and evenly browned and cooked through. If you’ve made them bigger, you’ll need to increase the cooking time!
  7. When the melomakarona come out of the oven, dip them immediately in the cold syrup, flipping them with a spoon to absorb the syrup for approx. 10-20 seconds, depending on how syrupy you like them. Remove the cookies using a spoon, place on a platter and sprinkle with chopped walnuts.
  8. While you are dipping add the next two trays in the oven to bake. Don’t forget to set your next timer.
  9. Store the melomakarona at room temperature in an airtight container. They will last throughout your Christmas Holidays!