Makes 20-25 pieces

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour

For the melomakarona 

    • 2 cups flour
    • 1/2 cup olive oil
    • 1/2 cup vegetable oil 
    • 1/3 cup orange juice
    • 3 tbsp Metaxa
    • 1/4 cup sugar
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1 tsp ground cinnamon
    • 1 tsp ground cloves
    • 1/2 cup chopped pecans
    • 1/2 cup chopped cashews
    • 1/2 cup chopped walnuts

For the syrup

    • 1 1/4 cup sugar
    • 1 1/4 cup water
    • 1 1/4 cup honey 
    • juice from one lemon 

For the caramel 

  • 4 cups sea salt caramel chips 
  • 1/4 olive oil

Instructions

  1. Preheat the oven to 380o F.
  2. In a large bowl mix the olive oil, vegetable oil, Metaxa, sugar, cinnamon, and cloves.
  3. In a glass, we mix the orange juice and the baking soda and we pour it in the mixture. We beat until well combined.
  4. We add the flour and the baking powder and we knead with our hands until everything is combined and a stiff, wet dough forms.
  5. Let the dough rest for 20-25 minutes.
  6. Pull off a walnut-sized piece of dough and shape it into a ball in your hands, then place it on a baking sheet. Use a fork to flatten the dough and make a criss-cross pattern on it. Keep shaping and flattening balls of dough until it is all used up.
  7. Bake for 25-30 minutes until the cookies are lightly browned.
  8. Let them cool and make the syrup. Combine the honey, sugar, water, and lemon juice in a saucepan, then bring to the boil. Boil for about 10 minutes until the syrup has thickened slightly.
  9. Float the melomakarona in the syrup a few at a time, count to 10 and turn them over to make sure they soak up plenty of liquid. Wait 10 more seconds and, take them out with a fork.
  10. Melt your caramel by using a bain-marie: take a pot, fill it with water 3/4 of the way and bring it to a boil. Place a bowl on top of the pot and the water so that the bottom is submerged in the water. Add the caramel and the oil in a bowl. The boiling water will ensure your caramel melts without burning.
  11. Dunk each melomakarono in the caramel and roll it around until it is fully covered.
  12. Sprinkle some nuts into the top.
  13. Let them cool.

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